French🍞 Bread & bakery

JB's Crêpes

Name: JB's Crêpes
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1.67 cups plain flour / all-purpose flour; 3 tbsp caster sugar / superfine sugar; ¼ tsp cooking salt / kosher salt; 3 large eggs; 2 cups full-fat milk; 1/3 cups water; 2 tbsp vegetable oil or other neutral flavoured oil; 45 g unsalted butter

⏱ 75 min

JB's signature crêpe recipe—one of his favourite dishes growing up and among the first things he learned to cook. A simple batter of basic ingredients is allowed to rest for an hour to develop smoothness, then cooked in a crêpe pan until golden. Serve with icing sugar or toppings of your choice.

Adapted from a video by RecipeTin Eats

JB's Crêpes

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Ingredients

plain flour / all-purpose floursifted1.67 cups
caster sugar / superfine sugar3 tbsp
cooking salt / kosher salt¼ tsp
large eggs55g/2oz each in shell3
full-fat milkworks with low-fat milk too2 cups
water1/3 cups
vegetable oil or other neutral flavoured oil2 tbsp
unsalted buttercut into small cubes, for cooking45 g

Steps

1
Whisk together the sifted flour, sugar, and salt. Gradually add the beaten eggs while whisking, then slowly incorporate the milk until the batter is smooth. Stir in the water and oil. Cover and let the batter rest at room temperature for one hour.
2
Melt 1/2 tsp butter in a 24 cm (9.5 inch) crêpe pan or non-stick skillet over medium-high heat. Wipe away most of the butter with a paper towel so the batter spreads evenly. Remove the pan from heat and pour in 1/4 cup batter, immediately tilting and swirling to coat thinly. Cook for 1 minute, then flip carefully with a long offset spatula and cook the other side for 30 seconds until golden. Stack the finished crêpes.
3
Serve with toppings of your choice. The traditional French way is to sprinkle with icing sugar, roll up, and eat.

JB's Crêpes

Ingredients

Steps

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