French
Crêpes
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French
FranceCrêpes
Thin French pancakes where the batter rests before cooking so each crêpe turns out supple, light, and easy to fold.
Ingredients
Pull out and measure what you need before you start cooking.
- 140 g plain flour
- 1 pinch salt
- 200 ml whole milk
- 100 ml water
- 2 eggs
- 25 g melted butter, plus a little extra for the pan
- Sugar, lemon, or jam for serving, optional
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 6 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Sift the flour and salt into a bowl and make a well in the centre.
- 2
Whisk together the milk and water. Crack the eggs into the well and slowly whisk in the liquid until the batter is smooth.
- 3
Leave the batter to rest for about 30 minutes, then whisk in the melted butter.
- 4
Heat a crêpe pan or thin frying pan over medium heat and grease it very lightly.
- 5
Pour in a small amount of batter and swirl to coat the base in a thin layer. Cook for about 45 seconds until the surface looks set and the underside is lightly golden.
- 6
Flip the crêpe and cook the second side briefly. Set aside and repeat until all the batter is used.
- 7
Serve warm or just lukewarm with a simple filling or sweet toppings.
Serving profile
At a glance
7 ingredients and 7 steps from prep to serving.
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Tags
Source
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Recipe source: Grundsmet och stekteknik granskade mot BBC Good Foods klassiska crêpes. Original link
Recipe image: BBC Good Food. Method reviewed against BBC Good Food classic crêpes.
Image type: standard image.
Image source: View original
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