Perfect Crepes

Food is an important part of a balanced diet. — Fran Lebowitz

Crepes are not as hard as most people think, not to mention they are very versatile and quick to make. That being said, you need a knack for making the perfect crepes — the secret lies in having a shallow, non-stick crepe pan. Undeniably, the first crepes of any batch that you make will be considerably less than perfect. You must remember to make sure your pan is hot enough that as you add just the right amount of batter to cover the base of it, it starts cooking instantly.

I absolutely love making my crepes with some sugar and lemon zest then flambeed with brandy, chocolate ganache and fresh strawberries,  or for a savory alternative some Gruyere cheese and a splash of cream, or even sauteed mushrooms with steamed spinach with creme fraiche.

To make the perfect crepes: sift 250g all purpose (plain) flour, 1 teaspoon of sugar and a pinch of salt into a bowl. Then make a well in the center. In a separate bowl, whisk 2 eggs, then add 420 ml of milk and 4 tablespoons of water and whisk to combine. Gradually pour this mixture into the well in the other bowl, whisking to incorporate the flour, until a smooth batter forms. Stir in 1 tablespoon of melted butter, then cover and refrigerate for 20 minutes. Heat your crepe pan and grease with butter. Pour just enough batter to thinly coat the base of the pan, swirling the pan to coat, and pour out any excess. Cook the crepe over medium heat for 1 minute, or until the crepe stars to come away from the side of the pan; then turn over and cook for a further 1 minute or until golden. Stack the crepes on a plate, alternating with pieces of parchment paper. Cover with foil and keep warm in a 100 degree C oven while making the remaining crepes.

Remember, to make the perfect crepes you need patience and practice. Do not expect your first batch to be beautiful or even close to perfection, but that doesn’t mean they won’t taste awesome! Enjoy your first few train wrecks of a crepe as a little victory snack, after all, you did just make your first batch! Cooking is all about being fearless and having a what-the-hell attitude (as Julia Child said), the important thing when making anything is don’t give up.


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