Classic crepes

Name: Classic crepes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 100 g plain flour; 25 g golden caster sugar; 2 large free range eggs; 225 ml whole milk; 25 g unsalted butter, melted, plus extra for frying

This is a recipe you can rely upon. Make the batter a few hours ahead and rest it in the fridge until ready to cook.

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Serves4
CourseBreakfast
Prepare10 mins
Cook20 mins
Total time30 mins

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100g plain flour
25g golden caster sugar
2 large free range eggs
225ml whole milk
25g unsalted butter, melted, plus extra for frying

Sift the flour, sugar and a pinch of salt into a large bowl. Make a well in the centre and add the eggs, milk and 75ml cold water. Begin whisking, gradually incorporating the flour around the edges, then whisk in the butter to make a smooth batter.
Warm an 18-20cm nonstick frying pan or crepe pan over a high heat. When really hot, reduce the heat to medium. Put a little butter in the pan, then add just enough batter to coat the base, swirling it so that it is as thin as possible. Cook for about 1 minute on each side, until golden. Set aside and keep warm. Repeat with the remaining batter to make 8 crepes.

Typical values per serving when made using specific products in recipe