2 October, 2015
Sweet Crepes
Sweet Crepes
Makes: approximately 8-10
Ingredients:
- 1 cup plain flour
- 2 cups milk
- 3 eggs
- 1 tablespoon caster sugar
- Pinch salt
Method:
- Sift the flour, salt & sugar into a mixing bowl and set aside
- Whisk together the eggs and milk in a jug then gradually stir into the flour mixture whisking well until combined
- Cover the mixing bowl with glad wrap and sit for 15 minutes
- Re-whisk the batter until well combined and smooth
- Spray a medium non stick frying pan with oil spray and heat over medium heat. Pour 1/4 cup batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
- Cook for 2 to 3 minutes or until lightly golden
- Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter in the same manner.
Recipe Notes:
- Best served fresh, if you do not need the whole batter you can leave the batter in the fridge for 3 days and cook as required
- This recipe is not freezer friendly
- Picture shown served with C4K Kitchen’s Orange Marmalade, natural yoghurt with a dash a ground cardamom.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.