Crepe
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5 from 1 vote

Really Good Pancakes or Crepes

For a sweet pancake add a dessert spoon of caster sugar to the beaten egg and milk.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: French
Keyword: Crepes, Pancakes
Servings: 8 pancakes
Author: Christian Gott

Ingredients

  • 1 Egg and one Egg Yolk
  • About 250 ml Milk
  • 100 gram Plain Flour
  • 2 tablespoons Butter melted
  • A small pinch Salt
  • clarified Butter for cooking

Instructions

  • Place a large mixing bowl on a damp cloth to stop it slipping and moving. Sift in the flour and salt into the bowl.
  • Whisk in the egg and egg yolk and mix in the milk, pouring it in a slow, constant stream.
  • When it has achieved the consistency of thin cream, stop adding any more milk and whisk in the butter.
  • Brush a hot non-stick frying pan or crepe riddle with clarified butter. Using a ladle add a little batter to the pan whilst gently twisting the pan to swirl the batter in a thin coating across the pan surface.
  • On a griddle use a palette knife, this make take a little practice.
  • Cook for about two minutes then flip over. Cook for a further minute until crisp and golden brown, transfer to a warm plate and serve.
    Crepe

Notes

Allergens in this recipe are;
Flour  Eggs Milk
Please see the allergens page