French style crepes are a type of very thin pancake. Crepes suzette is perhaps the most famous type of crepe and served with an orange flavored, alcohol based sauce. Crepes can however be served on their own, with cream and fresh fruit, with a drizzle of maple syrup, or simply lightly dusted with confectionersâ€ sugar. The possibilities are virtually limitless and it can be a good idea to serve the plain crepes on a large platter with a choice of fillings or toppings.
Ingredient for 10 to 12 crepes
1 cup of all purpose flour
2 cups of milk
2 large eggs, beaten
Â½ stick of butter, melted
2 teaspoons of superfine sugar
1/4 teaspoon sea salt
Grated rind of one lemon or small orange (optional)
Sift the flour, sugar and salt in to a large glass or stone bowl. Combine the eggs and milk in a jug and begin slowly pouring in to the flour mix, whisking steadily with a small hand whisk or fork. Pour the butter in and add the fruit rind if applicable. Keep whisking until a smooth and lump free batter has been formed. The batter at this stage may seem a lot thinner than the pancake batters you normally prepare but this is essential if the desired thinness of the crepes is to be achieved.
Spray a medium sized, non-stick frying pan with cooking spray or lightly wipe some cooking oil over the surface with a sheet of kitchen paper. Bring the pan up to a medium heat.
Two tablespoons of batter will be required for each crepe. It is a good idea to firstly spoon the batter each time in to a small ladle before adding it to the pan. This allows for more even distribution of the mixture.
Hold the handle of the pan in your weaker hand and as you slowly but steadily pour the batter in to the center of the pan, tilt the pan as necessary to spread it evenly over the entire base. The crepe will cook very quickly, taking no more than a minute on the first side to cook and turn golden brown. Turn carefully with a large spatula and cook for thirty seconds or so just to color the second side.
To keep the crepes warm when they are taken from the pan, sit a large plate on top of a pot of gently simmering water and lay each crepe on it, separated by sheets of parchment paper.