The Only Crêpe Batter Worth Making

Pancake Tuesday’s been and gone, and this is the only recipe I can ever get to work.

  • 5 oz Plain Flour
  • 1/2 Pint of Milk
  • 1 Whole Egg
  • 1 Egg Yolk
  • 1 Tablespoon of Oil

Mix everything together in a big bowl. Use a spoon first, then a whisk. Get all the lumps out; strain it through a sieve for good measure. Put some oil on a frying pan over a medium to high heat. When it’s heated, get rid of the oil, wipe the pan with kitchen roll. Off the heat, put about half a ladle of the batter in the pan. Swirl quickly to spread out. Put it back on the heat. When it starts to bubble on the top, use a spoon to loosen round the edges. When it’s cooked enough underneath, it should come away easily enough. Check that it’s nicely browned underneath then flip it. Cook the other side. Good with ice cream.

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