Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 1 cup whole milk
- 2/3 cup all-purpose flour
- 2 large eggs
- 1teaspoons vegetable oil, plus more for cooking crêpes
- 1 pinch salt
- 1 lemon, cut into wedges (to serve)
- 2teaspoons superfine sugar (to serve)
Nutrition per serving
1560kJ / 374Cal
1560 Kilojoules or 374 Calories
18% of daily energy intake*
Protein
15.4grams
Fat
14.1grams
Carbs
44.8grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Process the milk, flour, eggs, oil, and salt in a blender or food processor until smooth. Let stand for 30 minutes.
Step 2 of 4
Preheat the oven to 95°C. Heat an 20cm crêspe or nonstick frying pan, over high heat until a splash of water dances on the surface. Pour in enough vegetable oil to cover the bottom, swirl the pan to coat, then pour off the excess oil.
Step 3 of 4
Ladle about 3 tbsp of the batter into the center of the pan and immediately tilt and swirl the pan so the batter covers the base thinly. Cook the crêpe for about 1 minute until small bubbles appear on the top. Slide a metal spatula underneath and flip the crêpe over, then continue cooking for 30 seconds more, or until golden and cooked through.
Step 4 of 4
Transfer to a plate, roll up and keep warm in the oven. Repeat, oiling the pan as needed, until all of the batter has been used. Serve the crêpes hot, sprinkled with sugar, drizzled with lemon juice and served with lemon slices.
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