Leiths How to Cook
Peter Cassidy


Quantity Ingredient
100g plain flour
pinch salt
1 egg, plus 1 extra yolk
300ml milk
1 tablespoon sunflower or light olive oil
30g unsalted butter, for frying


  1. Sift the flour and salt into a mixing bowl. Make a well in the centre. Beat the egg and extra yolk in a small bowl with a fork and add them to the well.
  2. Stir the eggs, concentrating your stirring only in the eggs, gradually drawing in flour from around the edge. Don’t force the flour in, it will be incorporated automatically as you stir the eggs.
  3. As the egg mixture becomes thicker, add a little milk to loosen it, then keep stirring. Continue like this until all the flour has been incorporated. Beat to ensure the thick mixture is smooth, then add the remaining milk and oil. Chill the batter in the fridge for at least 30 minutes, which allows the starch cells in the flour to swell (so lightening the batter).
  4. When ready to use, check the consistency of the batter; it should be a thin cream consistency. Pour it into a jug.
  5. Melt the butter and set aside in a small bowl. Prove a small 16 cm diameter frying pan or use a non-stick pan. Place the pan over a low to medium heat. Wipe out the pan with kitchen paper dipped in the melted butter.
  6. Pour a little of the batter into the frying pan, just enough to thinly coat the bottom of the pan, about 1–2 mm thick. As you pour the batter in, swirl the pan to encourage the batter to cover the bottom completely, then pour off any excess, back into the jug. Return the pan to the heat and use a palette knife to trim away any batter left up the side of the pan from pouring excess batter back into the jug.
  7. After 1–2 minutes, use the palette knife to release and lift the edge of the crêpe to check the colour on the underside.
  8. When golden brown, use the palette knife and your fingertips to turn the crêpe over. Cook the second side until golden, 1–2 minutes, then carefully remove it from the pan to a plate.
  9. As the pancakes are cooked, stack them interleaved with strips of greaseproof paper (about 3 cm wide). This will help to keep the crêpes separate as they are piled up. Repeat with the remaining batter, wiping out the pan with kitchen paper dipped in the melted butter for each crêpe.

A note on cooking crêpes...

  • Often the first couple of crêpes will either be too thick, or thin and will break. Check the consistency of the batter and add a little milk if too thick. As you become more familiar with pouring the batter into the pan and swirling it, the crêpes will improve.

    Avoid overcooking the crêpes or they will toughen; they need only 1–2 minutes each side. They should be very thin, with no crisp edges. Adjust the heat a little if necessary.

Storing and serving

  • Crêpes can be kept warm wrapped in a clean tea towel. Place one under the first crêpe and wrap the crêpes while making the next one.

    Crêpes can be kept in the fridge for 1 or 2 days or frozen in a stack, wrapped in foil and defrosted before use. To warm them through, place the wrapped crêpes in a low oven for 5–10 minutes.

    Crêpes can be filled with a variety of fillings, both savoury (such as the gougère fillings) and sweet, such as flavoured crème pâtissière or fruit compotes.
Leiths School of food and wine
cookery course
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