Charlotte & Castel

3, 2, 1...Crêpes!

Charlotte & CastelComment

We have crêpes on Sunday mornings. Usually with fruit, always with coffee and sometimes freshly squeezed juice too. No syrup, no jam, just sprinkled sugar on top.

They are so easy to make and so good!

To be able to remember the recipe without the recipe is simple, the ratio of ingredients is 3 : 2 : 1 (3 eggs : 2 cups milk : 1 cup flour).  

Recipe for Classic Crêpes:

In a medium sized bowl sift together:

1 cup all purpose flour

1Tbsp. sugar

pinch of salt

In another smaller bowl add together:

2 cups milk (whole or 2% is nice due to the fat content in the milk helps with the texture and taste of the crêpes)

3 eggs

Gently break up the egg and mix together. Slowly add in thirds to the flour mixture, whisking in to avoid lumps. Add all the liquid until the mixture is smooth and homogeneous.

Preheat a frying pan on medium/high heat and add a bit of oil. If the pan is smoking, it's too hot! Once hot, ladle in the crêpe mixture and swirl in the pan to thinly coat the bottom, how thick or how thin the coating is when pouring the batter in will determine the thickness of your crêpe. So a test run of the first one or two will most likely happen until you know how much to pour in. I like to use the same size ladle each and every time, then my crêpes are always the same thickness. Some like they're crepes super thin and others like them thicker, it's your choice really!

We like to eat them while they're hot, so as soon as they come off the pan onto the plate we sprinkle on our sugar (cinnamon sugar is nice too) and they're rolled up and enjoyed.

This makes about 8-10 crêpes, depending on the thickness. Enough for 2-4 people.