JB's Crêpes

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Sift the flour into a large bowl, add the sugar and salt, and whisk to combine.
2. Make a well in the centre, add the eggs and whisk gently, mixing in only a little flour until you have a thick paste.
3. Gradually whisk in the milk until the batter is smooth and lump-free.
4. Whisk in the water and oil until the batter is glossy and pourable. It should lightly coat the back of a spoon.
5. Cover and rest the batter for 1 hour at room temperature.
6. Heat a 24 cm (9.5 inch) non-stick crêpe pan over medium-high heat, or medium if your stove runs hot.
7. Melt about ½ teaspoon of butter in the pan, then wipe it off with a paper towel, leaving just a thin film.
8. Scoop ¼ cup of batter with a ladle, lift the pan off the heat, pour most of it into the centre and swirl immediately to coat the base in a thin, even layer. Use the rest of the batter to fill any gaps while swirling.
9. Cook for 45 seconds to 1 minute until the underside is lightly golden, then flip and cook the other side for about 30 seconds.
10. Slide onto a plate, then repeat, adding butter for each crêpe. Stack them as you go and serve warm.

Summarized from RecipeTin Eats's video. Watch it for the details.

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