Hey everyone, I hope you’ve had a great start to the week.
Today I’m posting a classic recipe usually eaten on Pancake Day (Shrove Tuesday) worldwide. This recipe is pretty simple and doesn’t require a lot of time to make as the batter doesn’t have to be left to rest. I had 3 of these crepes when I made them because they are quite thin but it was a nice light breakfast that didn’t leave me feeling to full. Pancakes are great to make because the ingredients are usually in your kitchen cupboards or fridge and you only have to worry about the toppings. Popular sweet toppings include lemon juice and sugar, chocolate spread, jam or maple syrup.
Crêpes overall are quite plain but the toppings can make them an indulgent treat to be enjoyed every now and then. Although I’ve been making fluffy, thick pancakes a lot recently I think I’ll always prefer them thin and crispy on the edges, with a little spread of strawberry jam and a splash of lemon juice.
Recipe: Classic French Crêpes (makes 5)
62g plain flour
Pinch of salt
1/2 tbsp caster sugar
12g butter, melted (extra for frying)
Icing sugar, for dusting
Strawberry jam, to serve
- Put the flour, salt and sugar into a bowl.
- In a jug, whisk the egg, butter and milk.
- Gently whisk the liquids into the flour mixture until it forms a runny batter similar to the consistency of single cream.
- Heat some butter in a pan and use kitchen paper to rub it around.
- Once hot, use a ladle to pour some of the batter into the pan and swirl it around until it is evenly coated.
- Cook for 3 minutes on one side and turn it over once golden, cooking for a further minute.
- Once done, remove from the pan, grease the pan with the kitchen paper and repeat until all the batter is used up.
- Keep the crepes on a plate in the oven on a low heat until ready to serve.
- Serve with your favourite toppings.
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*recipe adjusted from Bonne Maman here.