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Basic Crepe Recipe
Serves 4
125g/4oz plain flour - white or half white and half wholewheat
2 eggs
2 tbls oil or melted butter, plus extra for frying
300ml/ ½ pint skimmed milk or milk & water
If you've got a liquidizer or food processor, put in the flour, eggs oil or melted butter and milk and whiz to a batter. If not, put the flour into a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream.
Put a 15cm/6 inch frying pan over a low heat and brush it with a little oil or melted butter; a good way to do this is with a pad of kitchen paper.
When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 tablespoons of batter and tilt the pan until the base is thinly coated.
Fry for 1-2 minutes until the top is set then, using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds. Cook the remaining crepes in the same way, brushing the pan with oil or butter between every couple of crepes. As the crepes are done, stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.
Any leftover crepes freeze well: interleave them with non-stick paper and wrap in foil so that you can take them out singly. A stack of crepes in the freezer makes any of these recipes practical for one person.
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