Rich & indulgent French crepes! This recipe is my favourite to make and one I find myself craving regularly, with just a few basic ingredients – flour, eggs, milk, butter, sugar ,a pinch of salt and a splash of Cognac or Rum to add a little kick.
Making crepes from scratch is simpler than you might think, once you've mastered the basic technique, you can experiment with endless fillings and toppings. I tend to add sugar with loads of lemon drizzled on top or spread with rich chocolate sauce or jam and cream and loads of berries.
Rich & indulgent French crepes! This recipe is my favourite to make and one I find myself craving regularly, with just a few basic ingredients – flour, eggs, milk, butter, sugar ,a pinch of salt and a splash of Cognac or Rum to add a little kick.
Making crepes from scratch is simpler than you might think, once you've mastered the basic technique, you can experiment with endless fillings and toppings. I tend to add sugar with loads of lemon drizzled on top or spread with rich chocolate sauce or jam and cream and loads of berries.
Yields1 Serving Cook Time10 mins
2 large eggs 1 & 1/2 cup milk 1 cup plain flour 1 & 1/2 tbsp unsalted butter, melted 1 & 1/2 tbsp sugar large pinch of salt 1 tsp vanilla extract 1 tbsp Cognac or Rum (optional) butter for pan powdered sugar cream, jam, berries and chocolate sauce to serve
1
- In a large bowl, whisk together the eggs until smooth. Gradually add in the milk, and flour slowly and whilst stirring constantly to avoid lumps. Add in the melted butter, salt, sugar, vanilla extract and Cognac. Continue whisking until the batter is completely smooth.
- Place a non-stick skillet over medium heat. Once hot enough, add a tiny amount of butter and wipe off the excess with a paper towel, leaving just a thin film to prevent sticking.
-
Pour a small amount of batter into the center of the pan. Immediately swirl the pan in a circular motion so the batter spreads evenly and thinly. Let it cook for about 1-2 minutes, or until the edges begin to lift and turn a golden brown.
-
Use a spatula to gently lift the edges of the crepe. Carefully flip it over Cook the second side for about 1 minute on low heat until golden. The second side cooks much faster, so keep an eye on it.
-
Once cooked, remove the crepe from the pan and place it on a plate. Keep it warm by placing in a low-temperature oven while you cook the rest. Repeat with the remaining batter, adding a little butter to the pan between each crepe.
- In a large bowl, whisk together the eggs until smooth. Gradually add in the milk, and flour slowly and whilst stirring constantly to avoid lumps. Add in the melted butter, salt, sugar, vanilla extract and Cognac. Continue whisking until the batter is completely smooth.
- Place a non-stick skillet over medium heat. Once hot enough, add a tiny amount of butter and wipe off the excess with a paper towel, leaving just a thin film to prevent sticking.
-
Pour a small amount of batter into the center of the pan. Immediately swirl the pan in a circular motion so the batter spreads evenly and thinly. Let it cook for about 1-2 minutes, or until the edges begin to lift and turn a golden brown.
-
Use a spatula to gently lift the edges of the crepe. Carefully flip it over Cook the second side for about 1 minute on low heat until golden. The second side cooks much faster, so keep an eye on it.
-
Once cooked, remove the crepe from the pan and place it on a plate. Keep it warm by placing in a low-temperature oven while you cook the rest. Repeat with the remaining batter, adding a little butter to the pan between each crepe.
Ingredients
Directions
- In a large bowl, whisk together the eggs until smooth. Gradually add in the milk, and flour slowly and whilst stirring constantly to avoid lumps. Add in the melted butter, salt, sugar, vanilla extract and Cognac. Continue whisking until the batter is completely smooth.
- Place a non-stick skillet over medium heat. Once hot enough, add a tiny amount of butter and wipe off the excess with a paper towel, leaving just a thin film to prevent sticking.
-
Pour a small amount of batter into the center of the pan. Immediately swirl the pan in a circular motion so the batter spreads evenly and thinly. Let it cook for about 1-2 minutes, or until the edges begin to lift and turn a golden brown.
-
Use a spatula to gently lift the edges of the crepe. Carefully flip it over Cook the second side for about 1 minute on low heat until golden. The second side cooks much faster, so keep an eye on it.
-
Once cooked, remove the crepe from the pan and place it on a plate. Keep it warm by placing in a low-temperature oven while you cook the rest. Repeat with the remaining batter, adding a little butter to the pan between each crepe.