French Crêpes
Image: Supplied/Landi Govender
120g cake flour
a pinch of salt
170g milk
2 large eggs
45g butter, melted (plus extra for frying)
1 tbs vanilla essence
In a bowl, combine the flour and salt. Mix the wet ingredients. In a separate bowl, whisk together the eggs and milk until well combined.
Make a well in the flour mixture and pour in the wet ingredients. Stir until smooth.
For ultra-smooth crêpes, strain the batter to remove any lumps.
Stir in the melted butter.
Cover and let the batter rest for at least 1 hour. This step is key for soft, tender crêpes.
Heat a non-stick pan over medium heat. Lightly grease with butter using a paper towel.
Add about ⅓ cup of batter to the pan. Lift and swirl to evenly coat the base.
Cook until the edges lift and the bottom is lightly golden. Flip and cook briefly on the other side.
Transfer to a plate and cover to keep warm while you cook the rest.
Sweet crêpe filling ideas:
Nutella and sliced bananas.
Fresh berries and whipped cream.
Lemon juice and sugar (classic French-style).
Caramel drizzle with ice cream.
Peanut butter and honey.