This is our finance guru, Laurent’s favourite recipe to cook with his two children, aged 4 and 6. Their sweet-toothed favourite filling is chocolate hazelnut spread, while Laurent thinks you can’t beat a simple sprinkle of sugar. We think they are all delicious!
Makes about 12 crepes
Cooking time: 10 minutes, plus half an hour to rest the batter
100g plain flour
1 tbsp caster sugar
1 organic egg
350ml whole milk
- Melt 50g the butter in a pan and allow to cool.
- Sift the flour into a mixing bowl with the caster sugar and make a well in the centre.
- Beat the egg and then pour into the well you made in the flour.
- Use a whisk to gently whisk the egg, gradually incorporating the flour.
- As the mix thickens gradually add the milk to the egg mixture. Once it’s all combine and there are no lumps, add the melted butter and whisk.
- Set the batter aside for at least half an hour to relax
- Melt the remaining butter and brush the bottom of a crepe pan or shallow frying pan.
- Stir the batter and then use a ladle or jug to transfer a scoop of batter to the pan. This should be just enough to thinly coat the bottom of the pan.
- Let the crepe cook for a minute until golden on the bottom and lifting from the pan. Then flip the crepe (in the air, or with a palette knife) and cook the underside for another 30 seconds or so.
- Top with your favourite fillings, fold and dig in!