Crepes make a great light dinner. They are somewhere between a ‘breakfast for dinner’ type meal and making dessert the star of the show. Jam is generally my go-to with these simple crepes, but you could fill them will all sorts of savoury bits. They would make a great vessel to use up any leftovers kicking around your fridge.
- 1 cups all-purpose flour
- 1 tsp sugar
- Pinch of salt
- 3 eggs beaten
- ¾ cup milk
- 3 tbsp butter
- Melted chocolate, to serve
- Jam, to serve
- In a bowl whisk together flour, sugar, salt, eggs and milk until smooth. Let rest for 15 minutes.
- Heat ½ tbsp of butter in a non-stick skillet over medium-high heat, then add ¼ cup batter to the pan, swirling the pan until it’s coated in batter. Let cook until edges begin to brown, about 30 seconds, then flip and brown the other side. Repeat using remaining batter and butter.
- Serve crepes drizzled with chocolate, or filled with jam.
Mix together the dry ingredients
Whisk in the wet ingredients
Allow batter to rest