Welsh Crepes Ffrois
Delight your taste buds with the delicate charm of Welsh Crepes Ffrois, a traditional yet simple treat that elevates classic crepes with a warm hint of freshly grated nutmeg. These thin, golden-brown pancakes are effortlessly light and flavorful, made from a perfectly balanced batter of all-purpose flour, milk, eggs, and melted butter. The secret to their irresistible aroma lies in the subtle seasoning of nutmeg and a pinch of salt, giving each crepe a touch of comforting warmth. Quick and easy to prepare, these crepes cook to perfection in under 20 minutes, making them ideal for breakfast, brunch, or an afternoon indulgence. Drizzle with honey for natural sweetness and dust with powdered sugar for a finishing touch that’s as beautiful as it is delicious. Perfectly thin and versatile, Welsh Crepes Ffrois offer a taste of Welsh tradition in every bite!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 300 ml Milk
- 2 large Eggs
- 30 grams Unsalted butter (melted)
- 0.25 teaspoons Nutmeg (freshly grated)
- 0.25 teaspoons Salt
- 2 tablespoons Honey (for serving)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
In a medium mixing bowl, sift together the flour, nutmeg, and salt.
In a separate bowl, whisk the eggs until frothy, then gradually add the milk while whisking until the mixture is smooth.
Slowly pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps.
Stir in the melted butter to create a smooth batter. Let the batter rest for 10 minutes to allow the flour to fully hydrate.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil.
Once the pan is hot, pour a small ladle (about 60 ml) of batter into the center of the pan. Tilt the pan in a circular motion to spread the batter thinly and evenly.
Cook for about 1-2 minutes or until the edges start to lift and the underside turns golden brown. Flip the crepe carefully with a spatula and cook the other side for an additional minute.
Transfer the cooked crepe to a warm plate and repeat the process with the remaining batter, greasing the pan as needed.
Stack the crepes and keep them warm under a clean kitchen towel until all are cooked.
To serve, drizzle the crepes with honey and sprinkle with powdered sugar, if desired. Enjoy hot or at room temperature.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 57.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 468 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
