Preparation time : 10 minutes + standing
Total cooking time: 25 minutes
Makes about 14 crepes
1 cup plain flour
1 egg
1 and 1/4 cups milk
30 g (1 oz) unsalted butter, melted
sugar, lemon juice and thick (double) cream, for serving
1 Sift the flour and a pinch of salt into a large bowl and make a well in the center. Gradually whisk in the combined egg and milk until the batter is smooth and free of lumps. Cover and set aside for 30 minutes.
2 Transfer the batter to a jug for easy pouring. Heat a small crepe or non-stick frying pan and brush lightly with melted butter. Pour a little batter into the pan, swirling to thinly cover the base, and pour any excess back into the jug. If the batter is too thick, add 2-3 teaspoons milk. Cook for about 20 seconds, or until the edges just begin to curl, then toss or turn over and lightly brown the other side. Transfer to a plate and cover with a tea towel while cooking the remaining batter, greasing the pan when necessary. Stack the crepes between greaseproof paper to prevent them sticking together.
3 Sprinkle the crepes with sugar and a little lemon juice and fold into quarters. Put two or three on each plate and top with cream.
Total cooking time: 25 minutes
Makes about 14 crepes
1 cup plain flour
1 egg
1 and 1/4 cups milk
30 g (1 oz) unsalted butter, melted
sugar, lemon juice and thick (double) cream, for serving
1 Sift the flour and a pinch of salt into a large bowl and make a well in the center. Gradually whisk in the combined egg and milk until the batter is smooth and free of lumps. Cover and set aside for 30 minutes.
2 Transfer the batter to a jug for easy pouring. Heat a small crepe or non-stick frying pan and brush lightly with melted butter. Pour a little batter into the pan, swirling to thinly cover the base, and pour any excess back into the jug. If the batter is too thick, add 2-3 teaspoons milk. Cook for about 20 seconds, or until the edges just begin to curl, then toss or turn over and lightly brown the other side. Transfer to a plate and cover with a tea towel while cooking the remaining batter, greasing the pan when necessary. Stack the crepes between greaseproof paper to prevent them sticking together.
3 Sprinkle the crepes with sugar and a little lemon juice and fold into quarters. Put two or three on each plate and top with cream.
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