JB's Crêpes

• 份量: 15 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 35 minutes

食材

1 2/3 cups plain flour / all-purpose flour (, sifted)

3 tbsp caster sugar / superfine sugar (, regular white sugar is fine too)

1/4 tsp cooking salt / kosher salt

3 large eggs (,, 55g/2oz each in shell - fridge cold is fine)

2 cups full fat milk (, but works with lite milk too)

1/3 cup water (Note 1)

2 tbsp vegetable oil or other neutral flavoured oil (Note 1)

45 g (3 tbsp) unsalted butter (, cut into small cubes (for cooking)

Icing sugar then rolled - simple French home style

Berries, whipped cream, melted chocolate or Nutella, icing sugar - as pictured in the post

More suggestions listed in the post - see above

步驟

Abbreviated recipe

Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go.

Make the batter

Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.

Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.

Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.

Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)

Cover and rest for 1 hour at room temperature. (Note 2)

Cook the crêpes

Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.

Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)

Pour the batter - Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.

Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)

Slide onto a plate, then repeat, adding butter each time.

To serve

Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping! (see ingredients)

營養

• 卡路里: 115 kcal
• 總脂肪: 5 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 2 g
• 反式脂肪: 0.05 g
• 膽固醇: 39 mg
• 鈉: 64 mg
• 總碳水化合物: 15 g
• 膳食纖維: 0.4 g
• 總糖: 4 g
• 蛋白質: 4 g