French crepe recipe ©Konstantin Yuganov

Crêpes are prepared using plain wheat flour and are sprinkled with sugar, jam, or your favourite chocolate spread. In Normandy and Brittany, they are usually washed down with cider, and they are just as delicious with a cup of tea or coffee, a glass of milk, or a steaming mug of chocolat chaud

25 Crêpes

8 ounces of plain flour
A pinch of fine salt
1 tablespoon of sugar
3 eggs
1 pint of milk
2 ounces of butter

In a large mixing bowl, mix together the flour, salt and sugar.

Make a well in the flour, break the eggs into the well and pour in the milk.

Stir gently with a wooden spoon until the mixture is smooth, and without lumps.

Now stir in the melted butter. Let the batter rest for 1 to 2 hours. Grease your crêpe pan. Pour in a small ladle full of batter, and spread the batter quickly by turning the pan in all directions so that it spreads evenly.

Let the crêpe cook for about 30 seconds on one side and then turn it over as soon as the edges begin to brown.

Cook on the other side another 30 seconds or until you see little bubbles appear on the surface.

Serve the crêpes warm, plain or with sugar or jam.

Serve with sweet cider.

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