A pale yellow surface dimpled with gold, french-lace frilly edges and a texture so delicate you can barely pick it up. Abigail Donnelly reveals the secret to making perfect crêpes.

Makes 10
Preparation: 15 minutes, plus 1 hour’s resting time
Cooking: 3–4 minutes per epesêpe

Ingredients:

flour 140 g
salt a pinch free-range eggs 2 milk 1 cup
butter 2 T melted

SERVING SUGGESTIONS:

Buttered apple: Gently heat 1⁄4 cup apple juice, 2 T butter, 4 T cup sugar and 1⁄2 apple, cubed, for 10 to 15 minutes. Whisk in 2 T Calvados or brandy and 1 T lemon juice. Serve hot, drizzled over crêpes.

Caramelised banana: Place 50–100 g butter in a large pan with 2–3 T dark brown sugar and melt. Add 4 bananas, halved lengthways, and toss to coat. Cook until soft inside and crisp outside, then use to fill pancakes. Finish off with a light dusting of fresh nutmeg and cinnamon.

Death by chocolate: Melt 200 g good-quality dark chocolate, then whisk in 1 cup cream. Drizzle the ganache over hot crêpes and serve with vanilla-bean ice cream.

Orange and lemon: Preheat the oven to 200°C. Mix 325 g lemon curd, 100 g plain yoghurt, 3⁄4 cup crème fraîche and 1 t lemon zest. Chill, then spread onto pancakes and fold into quarters. Place in a baking dish, pour over marmalade and bake for 15 minutes. Salted caramel pancakes: Mix 1 cup Caramel Treat with 1⁄2 cup fresh cream until smooth. Add a pinch crushed sea salt and serve on pancakes, topped with crushed nuts.

Method

    1. Whisk all the ingredients together until smooth and creamy in consistency – take care not to overbeat the mixture as this will toughen the gluten. Chill for 1 hour.

      Step 1

    2. Heat a 20 cm non-stick frying pan over a medium heat. Add 3 T batter to the centre of the pan and swirl around quickly to coat the base.

      Step 2

    3. Cook the pancake for 1 minute, or until the edges are crinkly and the top is still slightly moist but has lost its shine.

      Step 3

    4. Flip over and cook on the reverse side.

      Step 4

    5. After the pancake has cooked for 45 seconds to 1 minute on the second side, transfer it to a plate, fill or drizzle with sauce and serve.

      Step 5

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    Comments

    • Barbara Wicks
      10 November 2015

      I could hardly read until the end my mouth was watering so!!
      thanks for a perfect pancake! hehe crepe!