Recipe for Crepes, adapted from Gordon Ramsay's Desserts.
(Makes approximately eight 9" crepes)
125g Plain flour
2 good pinches of Salt
2 Whole eggs
15g Liv unsalted butter, melted
300g Whole milk
Vegetable oil, to grease the pan
- Place the flour and salt in a food processor and add the eggs, butter and half of the milk.
- Whiz until smooth and creamy, scraping down the sides once or twice to dislodge any lumps or stray pockets of flour.
- With the motor running, mix in the remaining milk.
- Leave the batter to rest for 30 mins if you like, although this is no longer deemed to be necessary as flours are now so thoroughly refined.
- Pour the batter into a jug and have a small ladle ready. Most crepes are best made with about 2-3 tablespoon of batter.
- Pour a small amount of vegetable oil into a cup.
- Start to heat the empty crepe pan until you can feel a good heat rising.
- Add a few drops of oil, tilt to grease the base of the pan, then tip out any excess.
- Pour in about 2-3 tablespoons of batter from the ladle.
- Immediately swirl the pan so the batter coats the entire base thinly. Quickly put the pan back on the heat and cook until the batter is set and little holes appear in the surface, about 1.5 minutes.
- Slip a silicon spatula (or palette knife) under the crepe, then flip it over. Cook the other side for about 30 secs.
- Slide the cooked crepe out on to a clean tea towel placed on a wire rack. Repeat to cook the rest of the batter, After a while, you won't need to grease the pan every time. Stack the crepes on top of each other as they are cooked and keep them wrapped in the tea towel.
- If serving shortly, keep the crepes warm in a warming oven until ready to serve. If you are making them well ahead, it's better to wrap them in double layer of cling film or a large food bag to stop them drying out, then reheat in the oven, loosely wrapped in foil, at 180C for 10-15 minutes to serve.