(makes 24 x 14cm crepes)
Vanilla bean is an optional extra, an extravagance really. If you are making savoury crepes delete sugar, vanilla and zests. Using milk and cream as opposed to just milk makes a very soft pliable crepe.
50g (1/4 cup) sugar
1 vanilla bean (halved)
70g (1/2 cup) flour
finely grated zest of 1/2 orange and 1/2 lemon
170ml (2/3 cup) milk
125ml (1/2) cup cream butter for cooking crepes
- Place eggs and sugar in a bowl and whisk until just combined.
- Scrape out seeds of vanilla bean and add to the egg mixture with flour, zests and half the milk. Mix until well incorporated.
- Add remaining milk and cream and continue to whisk until batter is smooth and homogenous.
- Grease a 14cm crepe pan, or flat bottomed frypan, with about 1 tsp butter and place over medium high heat. When butter has melted, wipe away any excess butter with a paper towel, so that the pan is greased.
- Pour a small amount of crepe batter (about 2 tbsp) into pan; tilt to spread batter evenly, and pour off any excess, aiming for lacy thin crepes. Cook for about 30 seconds, or til golden brown around the edges.
- Using a large spatula turn crepe over and cook 30 seconds more, or til golden brown. Adjust heat as necessary. Crepe should be thin, light and evenly browned.
- Continue to make crepes until all the batter is used, stirring the batter as you go to ensure even distribution of zest and vanilla seeds. If crepes begin to stick to pan, butter pan again.
- Crepes may be stacked directly on top of one another and stored, well wrapped, in the refrigerator for up to 2 days. Crepes can also be frozen but will need plastic wrap between.
Note: If crepes when cold stick together separate by warming crepes slightly in the microwave for 10-15 seconds on high, or in a moderate oven for 2 minutes.