Crepes

Crepes

By
From
My Grandma's Kitchen
Makes
12

On a Saturday morning Grandma makes us some crepes. She makes big ones and small ones in all different shapes. When we sprinkle the sugar, ‘No snowfields!’ she calls out, but if we’re quick with the lemon, she never finds out!

Ingredients

Quantity Ingredient
1 1/4 cups plain flour
3 eggs
1 1/2 cups milk
10g butter, melted
extra butter, for frying
caster sugar and lemon wedges, to serve

Method

  1. Sift the flour into a bowl. Make a well in the centre and add the eggs and milk. Start whisking the wet ingredients, gradually drawing in the flour. Stir in the melted butter and transfer the batter to a jug. If you have time, let the mixture stand (an hour or two is great, or even overnight).
  2. Melt a little butter in a non-stick frying pan over medium heat. When the butter is bubbling, pour in enough batter to cover the bottom of the pan and swirl to spread evenly. Cook the crepes for about 1 minute each side, or until golden. Serve hot, sprinkled with sugar and a squeeze of lemon juice.

Note

  • You can make paper-thin crepes or thicker pancakes, depending on how much batter you add to the pan. Why don’t you try both and see which one you like best?
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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