3 ingredient crepes

Ingredients

• 1 cup plain flour
• 2 cups milk
• 3 eggs
• Small amount of olive oil

Tried and true

This really easy recipe produces the most beautifully thin and crispy crepes. We make them most Sunday mornings as they take no time at all and we can top them with whatever we have left in the fridge from the week. The more you make them, the thinner the crepe you will achieve – and the thinner the better, according to my husband who is (probably) the world’s number one pancake fan.

Method

Step 1

Sift the flour into a large mixing bowl. Crack the eggs into a jug and add the milk, whisking together until smooth and a rich pale yellow colour. Pour the egg and milk mixture into the flour, whisking together with vigour until you have a smooth, creamy looking batter. The consistency will be similar to a thin cream.

Step 2

Add a couple of drops (a very small amount!) of olive oil to a non-stick frying pan, and spread it around using a paper towel so you have a very thin layer. Heat the pan on medium, wait for 5 minutes, then pour in about 2 ½ tablespoons of batter, tilting the pan to spread the mixture in an even layer.

Step 3

Cook each crepe for a few minutes on each side, until golden, and crispy around the edge.

Notes

• These crepes are best made in an 18cm non-stick frying pan, with a very small amount of butter or olive oil.
• I use a soup ladle to pour the crepe mixture into the pan so I have a consistent amount for each; if you don’t have a soup ladle then use any receptacle that will help you to evenly measure out each crepe.
• These can be eaten sweet or savoury – our favourite savoury toppings are crispy bacon, cheese, and spring onion; our favourite sweet toppings are white sugar, Nutella and fruit, or maple syrup.
• The first crepe you make will usually be a throw-away (or the cook’s spoils) as for me, at least, I usually have trouble getting the right consistency and crispy edge in the pan. The less oil/fat you use, the less likely this is to happen but if it does, don’t despair and keep working through the batter.
• You can keep the crepes warm in a low oven (no warmer than 90°C), though I think they’re pretty delicious eaten cold too!

Recipe adapted from the Super Food Ideas Basic Crepes as seen on www.taste.com.au