Flour – Plain flour / all-purpose flour, sifted to keep the batter lump-free.
Sugar – Just a little bit because the French don’t like their crêpes too sweet.
Eggs – 3 large ones which are 55g/2 ounces each. No need to bring them to room temperature, fridge cold is fine.
Milk – The liquid to thin the batter. Full fat is best but low fat, lactose free and non-dairy will work too.
Water – A bit of an unusual ingredient in crêpes but it lightens the mixture, so they don’t feel heavy. Chef’s tip!!!
Oil – Usually butter is used in the batter but I prefer oil because it makes the crêpes softer.
Butter – To use in the pan for cooking. It brings that golden edge and lovely buttery flavour when cooking. And because it’s French of course!
