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| A sweet crêpe served with strawberries and whipped cream (Photo credit: Wikipedia) |
Ingredients:
- 30 grams butter melted
- 150 grams plain flour
- 325 ml milk
- 1 large egg
Method:
- Melt the butter and let cool a little.
- Pour the
flour into a bowl, whisk in the egg and milk and finally, just
before making the crêpes, the melted butter. - Heat a crêpe pan or the nearest equivalent
- Spoon 2–3
tablespoons of batter into the pan then quickly lift it up and
the batter forms a quick, thin pancake on the base of the pan. - This will cook in a quickly so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
- Continue and make as many as required.
- Leftover batter stores well in fridge for 36hours
