JB’s Crêpes

Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.

Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.

Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.

Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)

Cover and rest for 1 hour at room temperature. (Note 2)

Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.

Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)

Pour the batter – Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.

Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)

Slide onto a plate, then repeat, adding butter each time.

Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping! (see ingredients)