For years, I’d made my “pancakes” according to a simple recipe: one cup of flour, one egg, one cup of milk. Lenny and my friends thought they were pretty good. But I suspected the results were a bit heavy, a bit tough. Not what you could really call crepes.
Then, while we were in the UK, I grabbed one of Delia Smith’s recipe books off a friend’s shelf. Or maybe I saw her cook crepes on her TV show. Anyway, dear old Delia turned my world upside down. My basic ratio went out the window, butter was added, and the result was a much lighter, much more delicate pancake than I had ever produced – something that could truly be called a crepe.
We love crepes with lemon and sugar. Simple as that. Lenny has also been known to make a fruit sauce of plums and oranges – a deliciously tangy accompaniment.
The key to great crepes is really the consistency of the mix. You want it just on the edge of going from runny to firm. Too runny and it will just burn in the pan. Too thick and you’ll get stodgy, tough non-crepes.
Here’s the basic recipe I’d suggest. We made a double quantity, but only added one extra egg instead of two. You’ll see in the video that it was quite a point of debate. It probably depends on the size of the eggs, but we managed to arrive at a “kitchen consensus” that too much egg will make the crepes tough.
- 110gm flour
- 200ml milk
- 75ml water
- 2 tbsp melted butter
- 2 eggs, small to medium
Make sure to watch the video (9.8 MB) for the method.