PERFECT crêpes
my foolproof recipe for the perfect crepe.
It's no secret that crêpes are beloved by everyone in France, but the true reason behind our obsession with these delicious treats lies in the famous Mardi Gras, or Fat Tuesday. On this special day, French families gather together to celebrate and put their crêpe pans to good use. I can vividly recall these moments as if they were yesterday - the mamans of the neighbourhood skilfully flipping crêpes in the air, a magnificent stack of crêpes growing taller and taller, and that unmistakable sweet aroma wafting through the streets. Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crepe.
INGREDIENTS
Makes 15 crêpes, using a 26 cm (10-inch) crêpe pan
225 g (8 oz) plain flour
2 g (½ tsp) salt
40 g (1½ oz) white sugar
3 whole eggs, medium
500 ml (2 cups) full-cream milk, divided
40 g (1½ oz) unsalted butter
1 tbsp (15 ml) dark rum, Grand Marnier or liquor of choice (optional)
Cooking oil, for greasing the pan
Method
You will need a crêpe pan or nonstick skillet, a large bowl, a whisk and a sieve. Have a clean tea towel ready to cover the batter while it rests. If you are adding flavouring such as rum, orange peel or lemon zest, have these measured and ready to go.
Sift the flour through a sieve into a large bowl to ensure it is nice and smooth. Add the salt and sugar to the flour and whisk the dry ingredients together.
Make a well in the centre of the flour mixture. This is like a little crater to hold the eggs. Crack the three eggs into the well. Using your whisk, gently break the eggs and begin to incorporate the flour from the edges, little by little. This is the trick to avoiding lumps. You want to draw the flour into the eggs gradually, working in a circular motion, rather than stirring everything at once.
When the batter becomes quite thick — almost like a cake batter — it is time to start adding the milk. And this is where most people go wrong. Do not add all the milk at once or you will end up with clumps everywhere. Instead, pour in a small amount of milk, whisk until smooth, then add a little more. Keep doing this, bit by bit, and you will see the batter become more fluid without a single lump. If you tilt your bowl, you will notice the dry flour from the sides being picked up layer by layer as you whisk. That is exactly what you want. Continue until all the milk has been incorporated and the batter is completely smooth.
Cover the bowl with a clean tea towel and leave the batter to rest at room temperature for at least 1 hour. If you can wait 2 hours, even better.
While the batter rests, melt the butter in a small saucepan over medium heat. As soon as the butter is fully melted, turn off the heat immediately. Pour the melted butter into the rested batter and whisk gently to incorporate. If you are adding flavouring — a splash of rum, some grated orange peel or lemon zest — add it now and give it a final whisk. Your batter is ready.
Lightly oil your crêpe pan and place it over high heat. The key to cooking the perfect crêpe is to use just enough batter to cover the bottom of the pan and nothing more — roughly 3 tablespoons (45 ml) per crêpe. Over medium-high heat, drop a scoop of batter on one side of the pan, then swirl to spread the batter evenly.
Cook the first side for about 40 seconds, flip, and cook the second side for 30 seconds, or until golden. Slide the crêpe onto a plate and repeat, oiling the pan between each crêpe, until all the batter is gone.
Your crêpes should be thin — like the pages of a book — golden and beautifully light. Enjoy them with sugar, lemon, jam, chocolate spread or simply on their own. They are absolutely delicious either way.
TIPS
I know it’s tempting to use your everyday non-stick frying pan to make crêpes, but investing in a crêpe pan is something you won't regret. Not only do they have the perfect size (24 to 26 cm), but they are also built with ultra-low edges that make turning or flipping crêpes a breeze.
My technique to coat the pan in between cooking the crêpes is to plant a fork into the back of half a small potato and dip it in cooking oil.