Classic French Crêpe

Following the popularity of last month’s dessert recipe, the deliciously creamy lemon posset, comes the classic French crêpe. Find out how Chef John serves this delicious light and fluffy crepe for residents at Birchwood House.

Ingredients: the French Crêpe

100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
splash of beer, about 2 tbsp (optional)

Ingredients: The Sauce

100g butter
100g golden caster sugar
150ml freshly squeezed orange juice (approximately 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp Cognac

Let’s make these French Crêpes

Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour it into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if the pan is at the right temperature), turn and cook for a further 30 seconds, until spotted brown.
Slide the crêpe onto a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the crêpes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
For the sauce, heat the butter and sugar in a deep-frying pan (about 25cm/10in) over low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice; add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
Put one crêpe into the juices and holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining crêpes. Serve 2-3 crêpes per person with the sauce.

Nutritional Information: 2-3 per person

KCal: 373
Fat: 19g
Saturates: 10g
Carbs: 40g
Sugars: 22g
Fibre: 1g
Protein: 6g
Low in salt: 0.46g