Recipe By : Rose Elliot
Serving Size : 4
125g / 4oz plain flour – white or half white/half wholewheat
2 tablespoons oil or melted butter, plus extra for frying
300 mls /½ pint skimmed milk or milk and water
- If you’ve got a liquidizer or food processor, put in the flour, eggs, oil or melted butter and milk and whizz to a batter. If not, put the flour into a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream.
- Put a 15cm / 6 inch frying pan over a low heat and brush it with a little oil or melted butter: a good way to do this is with a pad of kitchen paper.
- When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 tablespoons of batter and tilt the pan until the base is thinly coated.
- Fry for 1-2 minutes until the top is set, then, using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds.
Cook the remaining crepes in the same way, brushing the pan with oil or butter between every couple of crepes. As the crepes are done, stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.
Orange or Lemon Crepes
Add the grated rind of 1 orange or lemon and 1 tablespoon of caster sugar to the batter.
– – – – – – – – – – – – – – – – – – –
NOTES : This is a great and simple crepe recipe. The orange version is yummy and I can’t recommend it highly enough.
Rose’s Comments in the margin of the book are:
Any leftover crepes freeze well:
interleave them with non-stick paper and wrap in foil so that you can take them out singly. A stack of crepes in the freezer makes any of these recipes practical for one person.
(My note: I doubt they will make it to the freezer!!)
NOTE: Since posting this recipe I have added another, even yummier crepe recipe. It can be found here.