Classic Custard Crepes

These classic custard crepes are thin, tender and golden, with a delicate custard flavor that makes them perfect for breakfast. Boiling water gives the batter its light, lacy texture, and they cook up in minutes on a hot skillet. For more morning favorites, try our Breakfast Flatbreads with Spinach and Mozzarella and Breakfast Casserole with Vegetables.

Ingredients

• 160 g (1 1/3 cups) wheat flour
• 250 ml (1 cup) milk
• 250 ml (1 cup) boiling water
• 2 eggs
• 1 tbsp sugar
• 1/2 tsp salt
• 3 tbsp sunflower oil

Instructions

1. Beat the eggs with the salt and sugar until foamy.
2. Carefully pour in the boiling water, whisking (or beating) constantly.
3. Pour in the room-temperature milk; mix.
4. Add the sifted flour in portions, mixing thoroughly each time — no lumps.
5. Stir in the oil; mix again.
6. Cook on a very hot skillet (these were cooked without oil; if you’re unsure of your pan, grease it lightly the first time).

Tips

• Whisk constantly while adding the boiling water so the eggs stay smooth, and let the batter rest briefly if it feels too thick.
• Keep the skillet very hot and pour a thin layer of batter, swirling quickly for even, lacy crepes. For more breakfast ideas, see Allrecipes.
• Serve with berries, jam or a dusting of powdered sugar, and keep cooked crepes covered so they stay soft.

Nutrition: per 100 g: 297 kcal, protein 24 g, fat 8 g, carbs 34 g.