Whether you’re wrapping them around a savoury filling or making a dessert like crêpes Suzette, the aim with crêpes is to get them as thin as possible. This comes with practice and a good pan. Start with a heavy based, low-sided frying pan reserved just for crêpes and pancakes. Clean it thoroughly, then season it by heating some oil in it until it’s quite hot, wipe it out with paper towel then repeat this two or three times. Never wash it, just wipe thoroughly with a wad of paper towel after using, and your crêpes should never stick. Until you’re confident, use a lower heat and lift the pan off the heat when pouring in the batter, this gives you more time to swirl it around the pan before it sets. Timing will depend greatly on your pan and the cooking temperature, but this recipe makes plenty of batter, so you’ll have enough to practice how to make crepes – and even misshapen crêpes taste good!
Makes about 10 crêpes
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