Then using the handle, swirl the pan to let the batter spread out evenly over the surface. 6. Let it cook for 2-3 minutes. Then scrape the edges and carefully flip the crepe to cook the other side. 7.
If making crêpes in advance, layer each crêpe between sheets of greaseproof paper, then wrap them in cling film. Store them in the fridge (for use the next day) or in the freezer for up to one ...
A classic French dessert that always impresses. You can make the crêpes in advance and finish the sauce just before serving. For the crêpes, place the flour into a bowl. Add the egg, melted ...