Light Double Cream Crêpes by @ravneeteats

40 min
Medium

10 servings

🌾

140 g

Plain Flour

🍬

13 g

Caster Sugar

🧂

0.5 g

Salt

🥚

2

Eggs

🥛

330 ml

Whole Milk

🥛

110 ml

Double Cream

🧈

50 g

Unsalted Butter

Preparation Steps

  1. Step 1/12

    Put the plain flour, caster sugar, and salt into a mixing bowl, then stir until evenly combined.

    plain flour
    caster sugar
    salt
    🥣mixing bowl
    🥄balloon whisk

  2. Step 2/12

    Crack the 2 eggs into the dry ingredients, then whisk gently while gradually drawing in the surrounding flour.

    eggs
    plain flour
    🥣mixing bowl
    🥄balloon whisk

  3. Step 3/12

    Pour in about 110 ml of the whole milk, then whisk until the batter is smooth and lump-free.

    whole milk
    🥣mixing bowl
    🥄balloon whisk
    🥛measuring jug

  4. Step 4/12

    Whisk in the remaining 220 ml whole milk and all 110 ml double cream until the batter is thin and uniform.

    whole milk
    double cream
    🥣mixing bowl
    🥄balloon whisk
    🥛measuring jug

  5. Step 5/12

    Cover the mixing bowl, then rest the batter in the refrigerator for 60 minutes.

    🥣mixing bowl

  6. Step 6/12

    Melt 15 g of the unsalted butter, then whisk it into the rested batter.

    unsalted butter
    🍳crêpe pan
    🥣mixing bowl
    🥄balloon whisk

  7. Step 7/12

    Heat the crêpe pan over medium heat, then melt a small knob of the remaining unsalted butter to lightly grease it.

    unsalted butter
    🍳crêpe pan
    🥄spatula

  8. Step 8/12

    Ladle about 55 ml batter into the hot pan, then immediately swirl the pan to form a thin, even layer.

    🍳crêpe pan
    🥄ladle

  9. Step 9/12

    Cook until the top looks dry and the edges lift, then flip the crêpe with a spatula.

    🍳crêpe pan
    🥄spatula

  10. Step 10/12

    Cook the second side for 1 to 2 minutes, then transfer the crêpe to a plate.

    🍳crêpe pan
    🥄spatula

  11. Step 11/12

    Repeat with the remaining batter to make 10 crêpes, then separate stacked crêpes with parchment paper if storing.

    🍳crêpe pan
    🥄ladle
    🥄spatula
    📜parchment paper

  12. Step 12/12

    Serve the crêpes warm with toppings of your choice, or reheat later in a buttered pan.

    unsalted butter
    🍳crêpe pan
    🥄spatula

Composition

Ingredients

Types

Grains, Sweeteners, Seasonings, Eggs, Dairy

Ingredients

Plain flour, Caster sugar, Salt, Eggs, Whole milk, Double cream, Unsalted butter

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

151 kcal

Macro nutrients

Protein: 3.8g, Carbohydrates: 16.3g, Fat: 7.9g, Saturated fat: 4.6g, Fiber: 0.5g, Sugars: 3.8g

Nutritional Information

Minerals

Calcium: 84mg, Iron: 0.8mg, Potassium: 106mg, Sodium: 62mg

Vitamins

Vitamin A: 114µg, Vitamin B12: 0.4µg, Vitamin D: 0.6µg, Folate: 23µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, balloon whisk, measuring jug, kitchen scale, spatula, ladle, crêpe pan, parchment paper

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Breakfast, Dessert, Snack

Occasions

Pancake Day, Breakfast, Brunch, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Light, Tender, Soft, Thin, Delicate

Flavors

Buttery, Creamy, Mildly sweet, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in warm conditions), fridge : 3 days (Cool completely before storing,Stack with parchment paper between each crêpe,Store in an airtight container), freezer : 2 months (Stack with parchment paper between each crêpe,Wrap tightly or use a freezer-safe airtight container,Thaw in the refrigerator before reheating)