Basic crepe batter
Being able to make a good basic crepe is a useful skill. Once you’ve mastered the basics, you can use crepes in an exciting range of sweet and savoury recipes. Imagine how popular you’d be if you could whip up banana chocolate crepes on request!
- 1 cup plain flour
- 1 cup milk
- 3 eggs
- ¼ teaspoon salt
- 2 tablespoons melted butter
Sift flour into a medium mixing bowl.
Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.
Beat or whisk all together until smooth.
Rest the batter for 10 minutes.
Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.
Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.
Repeat with remaining mixture.
To make these gluten-free I would recommend using buckwheat flour, it has a nuttiness that goes well with sweet and savoury flavours. Traditionally you would make a crepe on a large flat circular hot plate – a really cool thing to watch! A good non-stick frying pan will work perfectly too though.
This recipe is from the October/November issue of NADIA magazine.