Sunday, June 28, 2015


This is a french pancake, thin and unsweetened.
Once you have mastered the cooking of these, they make a fantastic breakfast or lunch. They can have sweet or savoury toppings.


·      Large bowl
·      Wooden spoon
·      Whisk
·      Small frying pan
·      Fish slice
·      Measuring cup/spoon

·       1 cup all-purpose flour
·       2 eggs
·       1/2 cup milk
·       1/2 cup water
·       1/4 teaspoon salt
·       2 tablespoons butter, melted
·       A little oil for frying

1.     In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
2.     Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a fish slice, turn and cook the other side. Serve hot.

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