Adapted from JB's Crêpes at recipetineats.com (https://recipetineats.com/crepes/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From recipetineats.com

JB's Crêpes

Name: JB's Crêpes
Prep time: 10 min
Cook time: 25 min
Yield: 15 servings
Ingredients: 1 ⅔ cups plain flour or all-purpose flour, sifted; 3 tbsp caster sugar or superfine sugar; ¼ tsp cooking salt or kosher salt; 3 large eggs, fridge cold; 2 cups full fat milk; ⅓ cup water; 2 tbsp vegetable oil or other neutral flavoured oil; 3 tbsp unsalted butter, cut into small cubes for cooking; icing sugar for serving; berries, whipped cream, melted chocolate or Nutella for serving

15 servings · 10 min prep · 25 min cook

Ingredients

1 2/3 cups plain flour or all-purpose flour, sifted
3 tbsp caster sugar or superfine sugar
1/4 tsp cooking salt or kosher salt
3 large eggs, fridge cold
2 cups full fat milk
1/3 cup water
2 tbsp vegetable oil or other neutral flavoured oil
3 tbsp unsalted butter, cut into small cubes for cooking
icing sugar for serving
berries, whipped cream, melted chocolate or Nutella for serving

Steps

Sift 1 ⅔ cups into a large mixing bowl. Add 3 tbsp and ¼ tsp, then whisk to combine.
Make a well in the centre and add 3 large. Whisk gently and only mix in a bit of the 1 ⅔ cups flour. You can't blend all the flour with just the 3 large eggs yet, so just mix in enough to make a thick paste.
Gradually add 2 cups, whisking between each addition to create a smooth batter with no lumps.
Whisk in ⅓ cup and 2 tbsp until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny.
Cover and rest for 1 hour at room temperature.
1 hour
Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don't have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
Melt about ½ tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools.
Pour the batter using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds.
1 minute
Slide onto a plate, then repeat, adding 3 tbsp butter each time.
Stack your crêpes as you go, they'll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping.

Nutrition

Per serving

kcal: 115
protein: 4 g
carbs: 15 g
fat: 5 g

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