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About this recipe: This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Erin Nesbit

Serves: 8 

  • 2 eggs
  • 125g plain flour
  • 1 cup (250ml) milk
  • 250g low fat milk
  • 5/8 cup (65g) plain flour
  • 1 egg
  • 1 pinch salt
  • pinch salt
  • 1 1/2 teaspoons vegetable oil

Prep:5min  ›  Cook:40min  ›  Extra time:1hr resting  ›  Ready in:1hr45min 

  1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  2. In a medium mixing bowl, whisk together the flour, milk, egg and salt.
  3. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
  4. Heat a large frying pan or wok over medium high heat. When the pan is hot, add a knob of butter and lightly coat the surface of the pan with the melted butter.
  5. Pour 4 tablespoons worth of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
  6. After two minutes, lift up an edge of the crêpe with a spatula to see if it is browning. When the underside has begun to brown, flip the crêpe and cook the other side until it is also brown; about 2 minutes.
  7. Repeat steps 3 and 4 to cook the remaining crêpes. Serve hot.

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