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Basic Crepe Recipe

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300 ml ml whole milk whole milk
2 eggs egg
150 g g flour flour
1 pinches pinch salt salt
oil oil

Easy crepe mix

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25 min


Use this basic pancake recipe as your canvas for a whole host of toppings and fillings!

  1. Blitz together the milk, eggs, flour and salt in a blender until smooth. Pour into a bowl and chill in the fridge for 30 minutes.
  2. When ready to cook, place a 23cm crepe pan over a medium heat and coat in a thin layer of oil. Remove the batter from the fridge and whisk a little before swirling a spoonful (approximately 60ml) around the pan.
  3. Cook for 2 minutes before flipping carefully. Cook for a further 30 seconds, then tip the cooked crepe onto a plate and keep warm.
  4. Repeat the method for the remaining batter.