Category: Batter
Status: Tested
Prep Time: 35min
Temperature: Medium
Cook Time: 1-2min per
Servings: 8x 8" Crêpes
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Combine Flour and Salt in a a Medium Bowl. |
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Add 50ml Milk, Eggs, and Oil to Flour mixture, and mix until a thick, homogeneous paste forms. |
| Add remaining Milk, in increments, adding and whisking until mixture is lump-free, pourable, and coats the back of a spoon.
Mixture might use all Milk before pourable. Cover and refrigerate 30min. |
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Oil pan lightly, and bring to heat, rolling pan to coat surface.
Whisk mix immediately before every pour. Pour a ladle of batter off-centre in a heated, lightly oiled pan. Immediately tilt and roll pan to coat the base evenly and thinly. Don't be afraid to pour off excess. |
| Cook 30sec, until cooked batter is pale, matte, and separates from sides of pan.
With a spatula, gently separate the underside of the crêpe from the pan, and flip. |
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| Cook 30sec, until light brown, flip again if necessary, to brown the other side.
Remove pancake from pan, onto a plate lined with paper towel. |
Alternative Milks: If using a milk alternative, such as oat milk, reduce to 280ml milk alternative, and add 1 T Oil to compensate for whole milk's fat content.
It is best to sweeten these with toppings rather than sweeting the batter, as added sugar can cause the crêpe to burn before it cooks through.