Perfect your crepes with our basic crepe recipe and master this versatile French dish that never goes out of fashion.
The classic French crepe is a lighter, thinner version of the American-style pancake, made using eggs, flour and milk. They’re extremely versatile, able to be enjoyed on their own with a light drizzle of maple syrup, or stuffed with whatever fillings your heart desires – from sweet, stewed fruits, to savoury melted cheese and ham. A popular way to serve crepes is folded into triangles, or rolled into a log to encase the creamy centre.
This crepe recipe collection includes a few crepe cake recipes, perfect for breakfast or dessert. Enjoy!
Ingredients
Topping suggestions
Method
1.Place the flour, sugar and salt in a large bowl. Whisk in the eggs and 3/4 cup (180ml) of the milk until smooth. Gradually whisk in the remaining milk. Cover and stand the batter at room temperature for about 1 hour.
2.Heat a 20cm crepe pan (or frying pan); brush with a little of the butter. Pour about 2 tablespoons of the batter into the pan, tilting pan so batter coats the base evenly. Cook, loosening edge with a spatula until crepe is browned lightly underneath. Turn crepe and cook until browned on other side. Transfer crepe to a plate or ovenproof dish; cover to keep warm. Repeat with remaining butter and batter, stacking crepes on a plate.
3.Crepes can be served folded in half or quarters, or filled and rolled and served with desired toppings, They can also be dusted with sifted icing sugar and placed under a hot grill to brown lightly if desired.
You can make crepes in advance and store them in the freezer, separated by layers of baking paper. It’s best to reheat them in a pan brushed with a little melted butter. Crepes reheated in the microwave will become unpleasantly soggy.
Note
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You don't have to flambe at the table to make classic Crepes Suzette. Dress the dish with orange segments and a dollop of cream for a bit of extra oomph.
Australian Women's Weekly
