Sweet crêpes, jam & butter
The French breakfast that takes 20 minutes but feels like a Sunday in Paris. Paper-thin, with lacy edges, served warm with good butter and a jar of whatever jam you have.
Method
Make the batter.
Whisk flour and eggs together in a bowl until smooth. Gradually add milk and water, whisking constantly. Add the melted butter and salt. The batter should be thin — the consistency of heavy cream.
Rest it.
Cover and let the batter rest at room temperature for 30 minutes. This is not optional — the flour absorbs the liquid fully and the crêpes cook more evenly.
Cook the first crêpe (and discard it).
Heat an 8-inch non-stick pan over medium-high heat. Brush with a little butter. Pour about ¼ cup of batter into the centre, immediately swirling to coat the pan thinly. Cook 1–1.5 minutes until the edges lift and the surface looks dry. Flip and cook 30 seconds more.
Cook the rest.
Continue with the remaining batter, stacking the finished crêpes on a warm plate. Brush the pan lightly between each.
Serve warm.
Spread each crêpe with butter and a spoonful of jam. Fold into quarters or roll loosely. Serve immediately while still warm.
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