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Basic crêpe recipe
Makes approximately 10-12
(x 20-22cm diameter) crêpes
1
1
⁄
2
cups/225g plain flour
1
⁄
4
teaspoon salt
1
1
⁄
4
cups/320ml milk
3 x 60g eggs, lightly beaten
1
1
⁄
2
tablespoons/30g butter, melted
1 teaspoon vanilla essence
1. Sift flour and salt into a mixing bowl.
2. Combine milk, eggs, butter and essence.
3. Gradually mix the combined ingredients into the
sifted ingredients until the batter is smooth.
4. Preheat the cooking plate on temperature setting 2
then pour approximately
1
⁄
4
cup of batter onto the
centre of the cooking plate. Quickly spread the batter
in circular movements using the batter spreader until
desired diameter of the crêpe is achieved.
5. Allow the crêpe to cook until the top surface is no
longer runny, about 45-60 seconds, and the crêpe
can be moved slightly on the cooking plate.
6. Insert a large plastic food slide under the crêpe
and turn the crêpe over to cook the other side.
Cook until just golden. Do not overcook.
7. Remove crêpe from cooking plate using a large
heatproof plastic food slide and place onto a
storage plate. Repeat with remaining batter,
stacking crêpes onto storage plate with pieces
of grease-proof paper in between each crêpe to
prevent sticking.
Do not use metal utensils to turn the crêpe as
they will scratch the surface of the non-stick
cooking surface.
Note
Quick serving ideas:
• Spread crêpes thickly with lemon butter, roll up
and serve with cream or icecream.
• Spread crêpes with pre-purchased hazelnut
spread and roll up for a delicious snack.
• Combine chopped marshmallow, shredded
coconut, chopped banana and a little sour cream,
spoon across centre of crêpe, roll up and warm
in oven.
12