Crêpes

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How to make Crêpes

1. Make the batter. Whisk together the flour, eggs, sugar, and a pinch of salt in a large bowl. Gradually pour in the milk, whisking constantly until you have a smooth, lump-free batter with the consistency of single cream. Rest for 5 minutes while you heat the pan.
2. Heat the pan. Melt a small knob of the butter in a non-stick frying pan (about 22–24 cm) over a medium-high heat. The butter should foam and then settle — that's your cue to add the batter.
3. Cook the crêpes. Pour in just enough batter to coat the base thinly — roughly 2–3 tbsp — and swirl the pan immediately to spread it into a wide, even circle. Cook for about 60–90 seconds until the edges lift and the underside is golden, then flip and cook for a further 30 seconds. Stack the finished crêpes on a warm plate while you cook the rest, adding a little butter between batches as needed.
4. Fill and roll. Spread about 1 tbsp of jam across each crêpe, leaving a small border, then roll them up snugly or fold into quarters.
5. Dust and serve. Arrange the filled crêpes on plates and dust generously with sugar. Serve straight away while still warm.

Safety & hygiene Important

• Raw egg in batter. The batter contains raw egg — make sure every crêpe is fully cooked through before serving, particularly when cooking for young children or vulnerable adults.