★ DIGITAL EXCLUSIVE ★
Classic French crêpes
MAKES 8-10
125g (4½oz) plain flour a pinch of salt
1 tbsp caster sugar (omit for savoury crêpes)
2 free-range eggs, beaten
25g (1oz) melted butter, plus extra for cooking
250ml (9fl oz) semi-skimmed milk
3 tbsp cold water sugar, for dusting
250g (9oz) jar of Bonne Maman Hazelnut Chocolate Spread, to serve
1 Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
2 Next, heat a frying pan (preferably nonstick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
3 Drop a small ladleful of pancake batter into the pan, swirling so it coats the baseevenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so.Remove to a warm plate and repeat.
4 Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
5 Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.
Cook’s Tip For delicious light chocolatey crepes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter.
Lemon curd crêpes
MAKES 6
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February 2022
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