Thin Crêpes with Honey and Butter
Thin, lacy milk crêpes with melted butter and honey. A sweet treat for breakfast or teatime.
Thin crêpes are made in almost every household, but they don’t always work first time. The good news is that the secret is simple: the right batter consistency, a short rest and a properly hot pan.
Why crêpes tear
- The batter hasn’t rested, so the flour hasn’t swollen.
- The pan isn’t hot enough.
- There is no fat in the batter, so it sticks.
Nutrition
Per serving (≈ 170 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Make the batter
Whisk the eggs with the sugar and salt and pour in half the milk. Sift in the flour and whisk until lump-free, then add the remaining milk and the oil. The batter should be like single cream.
Rest
Leave the batter for 20 minutes. The flour swells, making the crêpes elastic and less likely to tear.
Cook
Heat a frying pan well and grease it lightly before the first crêpe. Pour in a ladle of batter and swirl to coat the pan thinly. When the edges brown, flip and cook for 30 seconds more.
Serve with honey
Brush each hot crêpe with butter and stack them up. Fold into quarters and drizzle with honey. Serve with sour cream and fresh berries.
Cook’s tips
- 1Don’t worry if the first crêpe fails; it is just testing the pan.
- 2Swap some of the milk for sparkling water for lacier crêpes.
- 3Crêpes freeze well and reheat in seconds.
- 4Use a small offset spatula to lift the edges of the crêpe once the bottom is golden and the top looks set; this ensures you can slide a thin turner underneath without tearing the delicate surface.
Serving & storage: Drizzle each serving with warm honey and a pat of salted butter while the crêpes are fresh from the pan. Store leftovers in an airtight container in the refrigerator for up to three days or keep them in the freezer for one month, reheating individual sheets quickly in a warm skillet.
Other fillings
Fill crêpes with sweetened curd cheese and raisins, dulce de leche, banana and chocolate, or go savoury with spiced minced meat.
The takeaway
Once you get the knack, thin crêpes take just 20 minutes. With honey and a bowl of hot tea, there are few better breakfasts.
