Laurent’s Crepes

 

 

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

 

Ingredients

75g butter

100g plain flour

1 tbsp caster sugar

1 organic egg

350ml whole milk

 

Method

 

1. Melt 50g the butter in a pan and allow to cool.
2. Sift the flour into a mixing bowl with the caster sugar and make a well in the centre.
3. Beat the egg and then pour into the well you made in the flour.
4. Use a whisk to gently whisk the egg, gradually incorporating the flour.
5. 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.
6. Set the batter aside for at least half an hour to relax
7. Melt the remaining butter and brush the bottom of a crepe pan or shallow frying pan.
8. 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.
9. 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.
10. Top with your favourite fillings, fold and dig in!