Thin crêpes for sweet or savoury fillings.
New cookbook version · Makes about 10
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 150 g plain flour
- 2 eggs
- 350 ml milk
- 20 g melted butter, plus extra for frying
- Pinch salt
- 1 tsp sugar, optional
Method
- Whisk flour, salt and optional sugar. Add eggs and some milk, then whisk in remaining milk gradually until smooth.
- Stir in melted butter and rest for 20–30 minutes.
- Heat a lightly buttered non-stick pan over medium heat. Pour in a thin layer of batter and swirl to cover the base.
- Cook 45–60 seconds until edges release, turn and cook 20–30 seconds more. Stack on a warm plate and repeat.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
