A crepe is basically a type of thin pancake made from wheat flour. Crepes originated in Brittany, the Northwest of France and quickly became very popular worldwide. They can be used for both sweet or savoury meals, and can be topped or filled. It’s ideal to purchase and keep a non stick crepe pan, purely for crepe making as they are prone to sticking when cooking. Watch the “how to make crepes” or pancakes video.
Sieve the flour into mixing bowl.
To the bowl, add two eggs.
Add a pinch of salt.
Whisk into a paste of use electric beaters to avoid lumps.
Slowly add the milk while still mixing.
Add the melted butter and mix well into mixture. (Strain if mixture appears lumpy)
Grease a non stick pan, heat fairly hot and pour a little mixture to pan whilst tilting the pan to cover all.
Once edges appear slightly brown, flip or turn over with spatula.
Pile them on a plate ready to eat.
These can be made the day before, refrigerate and cover with plastic film. Great to eat hot with jam, nutella or brown sugar and lemon. See how to make Crepes Suzette Sauce to go with this dish.
By Joel Mielle
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