No. 1
French Crêpes
French Crêpes
Unlike their American cousins, French crêpes are designed to be filled rather than topped. With the right pancraft, you can manufacture a deliciously crispy edge, adding just the right amount of interest to a straightforward classic.
Speak to a French chef and they might tell you stories of a 2:2:1 ratio of eggs, milk and flour. We'd throw caution to the wind. 1:3:1 is the ratio in our kitchen; it makes for a slightly lighter and slightly less eggy end product. What's more, we add what comes down to about 3% sugar and 3% vanilla, for sweetness and depth respectively.
If you're unsure as to your favourite, leave uncertainty at the door! Make them both! Be sure to let us know where your allegiances lie.
Serves 4 | Takes no time at all
Ingredients
-
100g eggs (approximately 2 large eggs)
-
300g full fat milk
-
100g flour
-
15g caster sugar
-
15g vanilla bean paste
Method
- Whisk all the wet ingredients together with the sugar.
- Place the flour in a separate bowl and add about half of the wet ingredients.
- Beat together until the batter is a smooth thick paste. Then add the rest of the wet ingredients and combine.
- Leave to rest for at least 30 minutes
- Heat a non-stick skillet on medium heat, generously butter the base of the skillet with Sublime No.1, and ladle in a thin spread of batter mix.
- Cook until just set on the top (about 30 seconds) then flip and repeat on the other side.
- To enjoy these the Sublime way, fold your crêpes into quarters, and add back to the pan for 30 seconds with a knob of Sublime No. 1, lemon juice and caster sugar.
- Serve straight away with a cup of tea or coffee
