Classic French Pancakes (Crêpes)
Light, thin, and delicate French-style pancakes, perfect with a squeeze of fresh lemon and a sprinkle of sugar. Enjoy them for breakfast, dessert, or a sweet snack!
Equipment
- mixing bowl
- whisk,
- Sieve
- Jug
Ingredients
- 300 ml milk
- 125 g plain flour
- 1 large egg + 1 egg yolk
- Rapeseed oil for frying
- 2 lemons cut into wedges
- Caster sugar for serving
Instructions
- In a mixing bowl, whisk the egg and egg yolk with half of the milk.
- Sift the flour into a bowl and make a well in the center.
- Gradually whisk in the milk and egg mixture until smooth and lump-free.
- Add the remaining milk and whisk again.
- Pour the batter into a jug and let it rest for 30 minutes.
- Heat a flat-bottomed frying pan over medium-high heat.
- Lightly grease the pan with a small amount of rapeseed oil, swirling to coat and draining off any excess.
- Pour a couple of tablespoons of batter into the pan, tilting it to spread evenly.
- Cook for about a minute until the edges curl and turn golden brown.
- Loosen the pancake with a palette knife, then flip and cook the other side until golden.
- Repeat with the remaining batter, adding more oil as needed.
- Keep cooked pancakes warm on a plate, covered with foil or another plate.
- Serve with lemon wedges and a sprinkle of caster sugar.
Notes / Tips / Wine Advice:
Serving Tip:
For a twist, top with chocolate spread, fresh berries, or a drizzle of honey.
Wine Advice:
A glass of sparkling wine or a sweet cider pairs beautifully with these delicate crêpes.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 2 g | Fiber: 0.5 g | Sugar: 3 g | Salt: 0.1 mg
