The most important piece of kitchen equipment you’ll need to make perfect crêpes every time is a really good non-stick frying pan, as it makes flipping so much easier. Make sure your frying pan is properly heated before you start cooking too. You can test this by putting a small spoonful of the batter into the frying pan – it should turn golden on the underside after about 30 seconds.
– 100g (4oz) plain flour
– 2 large eggs
– 300ml (½ pint) milk, plus a little extra if necessary
– 1 tbsp sunflower oil, plus extra for cooking
– fresh berries, such as raspberries, blackberries, blueberries and halved strawberries
– thick Greek yogurt, to serve
– honey, to serve
1. Put the flour, eggs, milk and sunflower oil in a bowl and whisk to a smooth batter. Leave it to rest for 30 minutes if time allows, but up to 2 days is fine, covered with cling film in the fridge – just give it a good stir before using, and if you find it has thickened up a little, then loosen it with a splash of milk. But if you’re in a hurry, you can cook the crêpes straight away.
2. Place a medium non-stick frying pan over a medium heat and wipe it with some oiled kitchen paper. Once hot, ladle in a thin layer of batter and cook for 1 minute, until golden. Once the crêpe is cooked underneath, give it a little shake and it should move easily. Tip the crêpe to the edge of the frying pan and three, two, one, flip! Remember, practice makes perfect – it’s about having a confident flick of the wrist (the same action as you would use when making a stir-fry in a wok). Cook for another 30 seconds to 1 minute, keeping the crêpes warm in a low oven as you go. Repeat until all the batter is used up.
3. If you’d prefer to make the crêpes in advance, allow them to cool and then layer up between non-stick baking or greaseproof paper and wrap in cling film. They will keep happily for 2 days in the fridge, then reheat later in a low oven or in the microwave (they can also be frozen for up to 2 months).
4. Fold each crêpe into quarters and arrange on plates with the berries and a good spoonful of the yogurt, then drizzle over the honey to serve.
Variation: Chocolate and hazelnut spread with golden syrup and toasted nuts
This is perfect if you’re looking for more of a treat at the weekend and plan to serve the crêpes for brunch. There are now a number of good Irish brands of chocolate hazelnut spread on the market, such as the one from The Chocolate Garden of Ireland, who are based in Co. Carlow. Keen also makes a hazelnut butter with dark chocolate that’s to die for. They’re based in Bangor but have a very wide distribution. Spread some chocolate hazelnut spread over the warm crêpes and drizzle over a little golden syrup, then finish with a sprinkling of toasted chopped nuts to serve.
Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection from Neven Maguire gives you all the inspiration and help you’ll need to get more of the good stuff into your family’s diet and make homemade food the heart of your home.
The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake.
Neven Maguire’s Complete Family Cookbook is published by Gill Books and available to buy in all good book stores and online at www.gillbooks.ie/cookery.