French Crêpes

11 Ingredients

Number of servings

100grams plain flour
2 eggs, lightly beaten
3/4 cup whole milk
20grams butter, melted
10milliliter sunflower oil (for cooking)
3 bananas, sliced (to serve)
160grams chocolate spread (to serve)
2 apple, stewed (to serve)
2teaspoons ground cinnamon (to serve)
80milliliter maple syrup (to serve)
1 handful walnuts (to serve)

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Even if you only make pancakes once a year, a good, stress-free recipe will help you to cook them with style!

Method

Step 1 of 5

Sift the flour into a large jug. Add the eggs and 4 tbsp of the milk and, using an electric hand-held whisk, whisk well to combine.

Step 2 of 5

Gradually add the remaining milk, whisking constantly. Stir in both the melted butter and 75ml of cold water. Whisk well to give a thin, smooth batter. Set aside to rest for 30 minutes, covered with a clean tea towel.

Step 3 of 5

Brush the base of an 18cm non-stick frying pan with a little oil. Heat over a high temperature on the hob.

Step 4 of 5

Carefully pour in just enough batter to coat the base of the pan and swirl the pan to give an even layer of batter. Cook for 40-60 seconds or until the pancake is set. Flip over using a palette knife and cook the other side; reducing the hob temperature if the pancake is browning too quickly.

Step 5 of 5

Remove from the pan and place on a warmed plate. Repeat to cook 7 more pancakes, occasionally brushing the pan with more oil. Stack the pancakes up, ideally with a sheet of greaseproof paper between each, and cover the stack with foil to keep them all warm. Serve the pancakes with bowls containing the banana, apple, and walnut fillings.