The boss' crêpe recipe — Crêpes Chez Henry.
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
Directions
- 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.
Scale up the mix and use multiple pans for hungry mobs!
