A family favourite for weekend breakfasts, crepes are incredibly easy to make and absolutely scrummy to eat.
Put half a pint of milk in a measuring jug, chuck in an egg, about 100g of flour and a pinch of salt. Whisk together (I use an electric whisk) until its mixed to a smooth liquid.
Heat a non-stick frying pan so its nice and hot and spray on a little spray oil. If the oil doesn’t sizzle when you spray it, the pans not hot enough.
Lift the frying pan off the heat and pour the batter in and swirl pan around so mixture covers the whole of the base of the pan. Be careful not to pour in too much mixture unless you like your crepes thick. Return the pan to the heat.
Leave to cook for 1-2 minutes until the edges begin to brown. With a plastic spatula loosen the crêpe and then flip it over and cook the other side for a further minute.
Serve will a filling of your choice (lemon and sugar is my favourite). Generally best eaten rolled up as it keeps in the heat.
Ingredients
- 1/2 pint (280ml) of milk
- 1 egg
- 100g of flour
- pinch of salt
- your choice of fillings
