Pancake day is coming – How to make Classic Crêpes

Recipe from La Vieja Fabrica

Thin, tender and beautifully light – a reliable French-style crêpe recipe that works every time for sweet or savoury fillings.

Makes: 8–10 crêpes

Prep time: 10 minutes (plus 30 minutes resting)

Cook time: 15 minutes

Ingredients:

140g plain flour

2 medium eggs

300ml whole milk

25g butter, melted (plus extra for the pan)

¼ tsp fine salt

Optional: 1 tsp caster sugar

Optional: ½ tsp vanilla extract2 tbps La Vieja Fabrica marmalade

Method:

1. Place the flour and salt in a bowl and make a well in the centre.

2. Crack in the eggs and whisk from the centre, gradually pulling in the flour. Slowly pour in the milk while whisking until smooth and pourable. Whisk in the melted butter, sugar and vanilla if using. Rest the batter for 30 minutes at room temperature.

3. Heat a non-stick pan over medium heat and lightly butter. Pour in enough batter to coat the base thinly, swirling quickly. Cook for 30-45 seconds until lightly golden, flip and cook briefly on the second side.

4. For a classic crepe suzette, warm 2tbsps marmalade and pour over the crepes.