A few basic ingredients - flour, eggs, milk and sugar - and some simple kitchen equipment and a little know-how are all you need to create perfect lacy crepes.
How to cook crepes
Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Pour 2 tablespoons of batter into the pan and tilt the pan in a circular motion, swirling the batter to evenly cover the base. Cook until the edge of the crepe begins to curl. Turn and cook until golden underneath. Your crepes should ideally be lacy and thin enough for you to see through.
How to freeze crepes
Layer the crepes between sheets of non-stick baking paper to create stacks of eight. Cover with foil and place in sealable plastic bags. Label, date and freeze for up to 2 months. To thaw, place in the fridge for 2 hours or until thawed. To reheat, preheat oven to 180°C. Remove crepe stacks from the bags and place the foil-wrapped stacks on a baking tray. Bake in oven for 10 minutes or until heated through.
How to season a new steel crepe pan
Seasoning a new steel crepe pan will seal the surface and stop your crepes sticking. Place the pan over medium heat and sprinkle salt over the base. Rub the pan with paper towel until the salt and paper towel begin to discolour. Discard salt and paper towel. Repeat three times. To care for your seasoned pan, wipe clean with paper towel after use, then wipe with a cloth dipped in vegetable oil before storing. Don’t wash the pan in soapy water or you’ll need to season it again.
