JB's Crêpes

Recipe ⬇️ or print: https://www.recipetineats.com/crepes/ This is JB's latest recipe he's sharing with us, his crepes! This was one of his favourite things growing up and one of the first things he learned how to cook. For those who don't know, JB (yes, he's a real Michelin trained chef!) has started sharing his own recipes on my website. He tests, develops, writes, shoots and films them too! Hope you enjoy - Nagi & JB ----------- JB’s Crêpes 1 2/3 cups plain flour / all-purpose flour, sifted 3 tbsp caster sugar / superfine sugar (regular white sugar is fine too) 1/4 tsp cooking salt / kosher salt 3 large eggs, from large eggs (55g/2oz each in shell) 2 cups full-fat milk (works with low-fat milk too) 1/3 cup water 2 tbsp vegetable oil or other neutral flavoured oil 45 g (3 tbsp) unsalted butter, cut into small cubes (for cooking) 1. Whisk flour, sugar and salt. Partially whisk in eggs, then gradually whisk in the milk. Once the batter is smooth, whisk in water and oil. Cover and rest for an hour on the counter. 2. Melt 1/2 tsp butter in 24cm/9.5” crepe pan (or non-stick pan) on medium high heat (or medium for strong stoves). Wipe most butter off with a paper towel (else the crepes batter won’t swirl properly). Elevate pan off the stove and pour in 1/4 cup batter, swirl quickly to spread. Cook for 1 minute. Flip using a long offset spatula or similar (less tearing risk), cook for 30 seconds, remove once golden and stack as you go. 3. Serve with toppings of choice! In France, the basic way of serving crepes is to sprinkle with icing sugar, roll up and eat. #crepes #recipetineats