Patrick’s French Crepe Recipe

Ingredients:

300 mL milk 

3 large eggs

30 mL oil or melted butter

3 tbsps sugar 

1/2 tsp kosher salt   

115 g all-purpose flour  

Instructions:

1. Place the milk and eggs in a bowl. Whisk to combine (you should have about 2 cups of liquid).

2. Add the oil or butter and whisk it in the wet ingredients. 

3. Place the flour, salt, and sugar in a separate large bow. 

4. Add about ¾ – 1 cup of the liquid and gently mix the dry ingredients to form a smooth paste. This should take a few seconds. Be careful not to over-mix.

5. Add the rest of the liquid and mix to form a smooth, watery batter.

6. Cover the batter and let it rest for at least 20 – 30 minutes.

7. Preheat a 10-inch non-stick pan over medium heat (Patrick uses a crepe pan) and brush a layer of butter on the heated pan.

8. Give the batter a quick mix. 

9. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.

10. Place the pan back on the heat to let the crepe cook.

11. Cook the crepes until the edges are starting to brown and become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelised spots. Repeat until all the batter is used up (remember to mix the batter each time).  

Stack the cooked crepes on a plate. Serve with a sprinkle of sugar, a squeeze of lemon, and fold. Enjoy!