By Chelsea Sugar
Page views: 263019Classic crepes always go down a treat, whether you like them loaded up with chocolate sauce and fresh fruit, or super simple with lemon and sugar!
41 reviews
Crepes
1 cup Edmonds Standard Grade Flour (150g)
1/2 cup Meadow Fresh Original Milk (125ml)
1/2 cup water (125ml)
1 egg
1 tsp vanilla essence
1/8 tsp salt
2 tsp butter, melted
Chocolate Sauce (optional)
3/4 cup Chelsea Soft Brown Sugar (150g)
1/2 cup cocoa powder (40g)
2/3 cup Meadow Fresh Original Milk (167ml)
50g butter, cubed
1 tsp vanilla essence
1/4 tsp salt
To Serve
Sliced banana
Strawberries
Ice cream or cream
Chelsea Icing Sugar (to dust)
Place flour in a large bowl then whisk in milk and water.
Add egg, vanilla and salt. Whisk until smooth. Add butter and mix until just combined.
Rest batter at room temperature for 1 hour.
Meanwhile, make chocolate sauce, if using.
To cook crepes, grease a large frying pan with a little butter and turn heat to medium. Pour a thin layer of batter into the pan and quickly swirl to spread out.
When the edges of the crepe have started to curl (about 1 minute), flip the crepe and cook for a further 30 seconds.
Remove crepe onto a board and cover with a clean tea towel. Cook remaining crepes, stacking them up on the board.
To serve, fill crepes with sliced banana and chocolate sauce. Fold up, top with ice cream/cream and strawberries, drizzle with more chocolate sauce and dust with icing sugar.
Chocolate Sauce (optional)
Place sugar, cocoa powder and milk in a saucepan. Whisk to combine. Heat on medium, stirring occasionally, until mixture comes to the boil.
Once boiled, remove from heat and stir in butter, vanilla and salt, until butter has melted. Can be kept at room temperature for a few hours, otherwise refrigerate until ready to use.
I always double the recipe and instead of adding two eggs, add ONE egg, TWO TABLESPOONS of neutral oil, and ONE TABLESPOON of water. Doing this will cause the crepe to become more thin and crispy if you like that.
Absolutely beautiful - didn't turn out like a perfectly crepe shape but man it was delicious. Added a bit of sugar to make it a bit sweet. Then had banana, passionfruit and peanut butter cream as toppings. Definitely will be making it again. Thanks, Chelsea!
we make this recipe ALL the time and we all love it. so delicious and crispy also great with fresh friuts! Would 100% recommend!
Gorgeous, silky smooth and light. It will be my go to crepe recipe from now.
We had them with banana's wrapped in bacon, lightly fried until bacon coloured, wrapped in crepe and drizzled with maple syrup. Totally decadent.
Lovely! It may seem watery at first, but if you keep mixing it it will get much better.
Would recommend!
☺️
Is there a reason I need to let the batter rest?
CHELSEA SUGAR: Hi there, resting the batter helps the flour to absorb the moisture and gives the gluten a chance to relax, resulting in more tender, lighter crepes :)
Good recipe. If it's too thick then water it down a bit, as some flours are more absorbent than others
Good recipe. If it's too thick then water it down a bit, some flour absorbs more fluids than others.
I don't even know where to start with these delicious, brilliant amazing crepes I don't know how to tell you how good they are if something went wrong please please please try make them again if you do it correctly they will taste AMAZING :)
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