Crepes
Adapted from a Women's Weekly recipe
Makes 16
Ingredients
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3/4 cup (110g) plain flour (80% extracted Rosella flour) or Spitfire wholewheat flour or Rosella wholewheat or Spelt
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Pinch of salt
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2 eggs
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1 3/4 cup (430ml) milk
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20g butter
Topping suggestions
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fresh strawberries, whipped cream and maple syrup
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fresh lemon juice and caster sugar jam
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sauteed veggies found in the fridge with olive oil and garlic
Method
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Place the flour and salt in a large bowl. Whisk in the eggs and 3/4 cup (180ml) of the milk until smooth. Gradually whisk in the remaining milk. Cover and stand the batter at room temperature for about 1 hour or if you don’t have time, make straight away.
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Heat a 20cm crepe pan (or frying pan); put in a little of the butter. Pour about 3 tablespoons of the batter into the pan, tilting the pan so the batter coats the base evenly. Cook, loosening the edge with a spatula until the crepe is browned lightly underneath. Turn the crepe and cook until browned on the other side. Transfer crepe to a plate or ovenproof dish; cover to keep warm. Repeat with remaining butter and batter, stacking crepes on a plate.
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Crepes can be served folded in half or quarters, or filled and rolled and served with desired toppings.