French Crêpes

40 min · Easy · Serves 1

380 kcal per serving · 11g protein

Thin, lacy French crêpes with golden edges — sugared and folded, ready for lemon, jam or anything you love.

Ingredients

• 60 g All-Purpose Flour
• 1 egg Eggs
• 150 ml Milk
• 15 g Butter
• 15 g Caster Sugar
• 0.5 tsp Vanilla Extract

Method

1. Whisk the batter

   

   Whisk the flour, egg, milk, half the sugar and the vanilla into a completely smooth, thin batter.

2. Rest it

   

   Let the batter rest for 15 minutes so the crêpes turn out tender, not rubbery.

3. Swirl the first crêpe

   

   Melt a little butter in a hot frying pan over medium-high heat, pour in a small ladle of batter and immediately swirl the pan so the batter coats the base paper-thin.

4. Flip once

   

   Cook until the edges turn lacy and golden, then flip and give it 20 seconds more.

5. Stack the rest

   

   Repeat with the remaining batter, buttering the pan lightly between crêpes and stacking them as you go.

6. Sugar and fold

   

   Sprinkle with the remaining sugar, fold into triangles and serve warm.