- 1/2 cup (2 ½oz/71g) all-purpose flour
- a pinch of salt
- 1 egg, at room temperature
- 1 1/3 cups (10 ½ floz/296ml) milk
- 1 tablespoon (1/2oz/15g) butter, melted
- 3 tablespoons lemon curd
- A handful of blueberries, for serving
- Powdered sugar, for dusting
-
Add the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
-
Add in the the egg and milk and start whisking from the centre, gradually drawing the flour into the egg and milk. Once all the flour is incorporated, whisk until it is smooth. Lastly whisk in the melted butter.
-
Rest your batter in the fridge for 30 minutes. This is an important step and yields better crepes.
-
Heat a large frying pan over a medium heat, then wipe it with butter. Ladle some batter (roughly ⅓ cup/ 5 tablespoons) into the pan, tilting the pan to move the mixture around for a thin and even layer. then leave to cook, undisturbed, for about 30 secs.
-
If the pan is the right temperature, the pancake should turn golden underneath after about 2 minutes and will be ready to turn.
-
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 1 minute before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate.
-
Gently spread to crepes with lemon curd and sprinkle over 1/2 the blueberries.
-
Fold the crepes in thirds to create 2 triangles and arrange on your serving plate. Garnish with remaining blueberries and powdered sugar. Enjoy immediately!
-
Cover and store left over crepes in the fridge for up to 2 days.