​These crepes – very thin, French-style pancakes – are perfect for eating with lemon juice, sugar and cream. 

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 1.5 hours Servings: 8
  • 1 cup Edmonds standard flour

    ⅛ tsp salt

    1 egg, beaten

    ¾ cup milk

    water, to mix

  • 1. Sift the flour and salt into a bowl. Add the beaten egg, mixing to combine.

  • 2. Gradually beat in the milk until you have a smooth batter and chill for 1 hour. The batter will thicken on standing.

  • 3. Stir the batter and add a little water if necessary to bring it back to a pouring consistency.

  • 4. Heat a greased pancake pan or small frying pan and pour in just enough batter to cover the base of the pan. Cook until golden underneath.

  • 5. Release with a knife around the edge. Flip or turn and cook the other side. Stack the pancakes on a plate as you cook them.


Andrea Carter
Andrea Carter

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