- 4 large eggs
- 1½ cups (375ml) milk
- 1½ cups (225G) plain flour
- ¼ teaspoon salt
- 125G salted butter
- 20G unsalted butter
- Softened crispy bacon to serve
- Pour the eggs and milk into a blender and blend until combined. Add the flour and salt. Blend on high speed until smooth, pausing once or twice to scrape down the side of the blender. Strain the batter into a jug and stand at room temperature for 30 minutes.
- Melt the salted butter in a small saucepan over medium-high heat, then cook for 3–5 minutes, until the butter has the aroma of toasted nuts. Watch carefully as the butter can burn quickly. Skim off any foam that rises to the top. Allow the butter to cool slightly, then stir into the batter. The batter should be the consistency of thickened cream; thin it with a little more milk, if needed.
- Place a small crepe pan or frying pan over medium-high heat. Add a little of the unsalted butter, swirling it over the base of the pan until it stops bubbling. Pour in enough batter to coat the base of the pan. Quickly tilt the pan so the batter is evenly spread over the base and a little up the side of the pan. Immediately pour any excess batter back into the jug.
- Cook for 1–2 minutes, until the centre of the crepe is set and the bottom is lightly browned. Turn and cook for another 30 seconds, until the centre is firm and the edges are lightly browned. Transfer to a cooling rack. Repeat with the remaining batter. Once cool, stack the crepes between sheets of baking paper to prevent sticking.
- Serve with the crispy bacon.
If you use extra bacon you will make more friends
This recipe can be found in this book. Buy it now we have boxes full