Ingredients
makes 10 crêpes
- 150 g Blend protein flour
- 3 eggs
- 350 ml milk
- 30 g butter, melted, plus more for the pan
- 1 tbsp sugar
- pinch of fine sea salt
- icing sugar and berries, to serve
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Blend the flour, eggs, milk, melted butter, sugar and salt until completely smooth.
- 2
Rest the batter 15 minutes — it should have the consistency of single cream.
- 3
Heat a non-stick pan over medium and wipe with butter. Pour in a thin ladle of batter, swirling to coat.
- 4
Cook 60 seconds until the edges lift and turn golden, then flip and cook 20 seconds more.
- 5
Stack under a cloth as you go. Fold into quarters and finish with icing sugar and berries.
Baker’s tipThe first crêpe is always the test one — adjust the heat, then carry on.
