Celebrate Shrove Tuesday, or Pancake Day, with a delicious French twist by making homemade crepes! These light, delicate pancakes are easy to whip up and perfect for any topping you love. Whether you prefer a classic sprinkle of sugar with a touch of salted butter, a generous spread of jam, or the rich, nutty taste of chestnut spread, there’s no wrong way to enjoy them. So gather your ingredients, flip some crepes, and indulge with this classic recipe!
Ingredients:
- 200g White flour T45
- 50g Maizena (cornflour)
- 450ml milk
- 4 eggs
- 1 tbsp orange blossom water
- 30g caster sugar
- 50g melted unsalted butter
- 1 pinch or salt
Instructions:
- In a mixing bowl, combine the flour with the sugar, salt and Maizena (or cornflour).
- Add the eggs and melted butter, then gradually pour in the milk while whisking continuously to ensure a smooth batter.
- Stir in the orange blossom water for added flavour, then let the batter rest for 30 minutes before cooking.
- Lightly grease a pancake pan with butter and heat it over medium heat. Pour a ladleful of batter into the pan, swirling it around to form a thin, even layer.
- Cook each crepe until golden brown on one side, then flip and cook the other side.
- Stack the cooked thin pancakes on a plate, covering them with foil to keep them warm and soft. With a 20cm pan, this recipe should make about 15 crepes. Enjoy them with your favourite toppings!
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