Basic Crepes

Preparation info
  • Makes


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 300 g (10½ oz/ cups) plain (all-purpose) flour
  • 3


  1. Sift the flour into a large bowl with a pinch of salt and make a well in the centre.
  2. Gradually whisk in the beaten egg, drawing the flour in from the edges. As the batter becomes thicker, gradually add the combined milk and water, and whisk until the batter is smooth and free of lumps.
  3. Pour in the melted butter and stir to combine. The b