Solidteknics engineer and founder, Mark Henry's, very own crêpe recipe: perfectly cooked in one of our Iron Crêpe Pans.
Prep time: 10 minutes (plus 1 hour resting, optional) | Cook time: 15–20 minutes | Total time: ~30 minutes (or 1 hour 30 with resting) Servings: Makes about 8–10 crêpes | Course: Breakfast / Dessert | Cuisine: French
Ingredients
- 1¾ C plain flour
- 2.5C whole milk (add more milk for a thinner batter that's easier to swirl)
- 3 large eggs, room temperature
- 70g melted salted butter, plus more for the pan between crêpes.
Method
- Mix all ingredients together well in a mixing bowl to remove lumps, and let stand for an hour. Or just cook if you can't wait!
- Preheat AUS-ION™ crêpe pan over medium-low heat. Add half a teaspoon of butter and spread it around the pan as it melts.
- Pour in enough batter to cover the pan 1–2mm thick after spreading. Spread by lifting the pan and gyrating it, or with a crêpe t-stick.
- Wait until the edges start to lift naturally, then slip a palette knife or spatula under and flip in one motion.
- Serve with your favourite toppings! A squeeze of lemon and a drizzle of honey is great.
Tips
- Scale up the batter and use multiple pans at once for hungry crowds.
- Resting the batter for an hour lets the flour fully hydrate, giving a smoother, more tender crêpe (but it's not essential if you're short on time).
- Keep the heat medium-low throughout; too hot and the crêpes will brown before they're cooked through and set.
FAQ
Can I make the batter ahead of time? Yes, the batter keeps well covered in the fridge for up to 24 hours. Give it a quick stir before using, as the flour may settle.
Can I freeze leftover crêpes? Yes, stack them with a small sheet of baking paper between each and freeze in an airtight bag for up to 2 months. Reheat gently in a warm pan.
