Learn a skill for life with our foolproof easy crêpe recipe that ensures perfect pancakes every time – elaborate flip optional
Prep:10 mins
Makes 12
100g plain flour2 large eggs300ml milk1 tbsp sunflower or vegetable oil, plus a little extra for fryinglemon wedges, to serve (optional)caster sugar, to serve (optional)
STEP 1Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.STEP 2Set aside for 30 mins to rest if you have time, or start cooking straight away.STEP 3Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.STEP 4When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest.STEP 5Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.
