Crêpes francesi

Ingredienti

• 150 g plain flour
• 15 g granulated sugar
• 1/4 tsp salt
• 3 large eggs (room temperature)
• 420 ml whole milk
• 30 ml cold water
• 15 g unsalted butter (melted)

Preparazione

1. 1

   --- Make the batter by hand ---

2. 2

   Whisk the dry ingredients together. In a large bowl, add the flour, sugar and salt and whisk well to combine.

3. 3

   Whisk the wet ingredients together. In a separate medium-sized bowl, add the eggs, milk, water, and cooled melted butter and whisk together. If adding in any additional flavourings such as vanilla extract, lemon or orange zest or orange blossom water, add it in now.

4. 4

   Add wet ingredients to dry and mix. Into the bowl with the dry ingredients, pour ¼ of your egg mixture, and whisk until thick but smooth paste forms.Whilst whisking continuously, slowly pour in the remaining egg mixture and whisk until well combined. This can be done by hand or with a handheld electric beater for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with plastic wrap and refrigerate for 1-hour minimum or overnight if making the batter in advance.

5. 5

   --- Make the batter using a blender ---

6. 6

   Add all ingredients to the blender and blend! Add the flour, sugar, and salt into the blender cup first. Then add the eggs, milk, water, and melted butter and blend for a maximum of 30 seconds resulting in a smooth batter. Add a lid to the blender or decant the batter into a mixing bowl and cover with plastic wrap and refrigerate for a 1-hour minimum.

7. 7

   --- Cook the crêpes ---

8. 8

   Prepare the pan. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop for one minute. Lightly grease with melted butter wiping away any excess.

9. 9

   Cook the crêpes one at a time. Remove the batter from the fridge and give it a quick whisk. It can thicken as the flour hydrates, so add a little water to loosen it if need be. Pour 60 ml (¼ cup) of batter into the center of the pan, and whilst lifting the pan, tilt it so that the batter swirls over the base and coats the pan's surface in an even layer. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and brown and the underside of the crêpe is set and golden.

10. 10

    Flip. Slide a rubber spatula around the edges of the pan to loosen the crêpes all the way around. Slide the spatula underneath and flip the crêpes over. Cook for another 30-60 seconds until golden and slide the pancake onto a plate. Cover with a clean tea towel to keep the crêpes warm.

11. 11

    Cook more crêpes. Lightly grease the pan again if need be, cooking the remaining batter. Stack the crêpes one on top of another to keep them warm and soft. Serve warm or cool with a variety of fillings and toppings.