French Crepe

Recipe from  MasterChef.

These thin and delicate crepes can be served with a variety of fillings  - sweet or savoury.  I  had tweaked this  recipe a little to suit my taste ...

   As the afternoon was warm, the ice-cream was melting while I was taking  pictures ....  

... instead of an orange sauce  I made a raspberry sauce to go with the vanilla ice-cream. 

Ingredients:

150g plain flour
2 eggs
310 ml milk
25g butter
1 tbsp sugar
1 tsp vanilla extract
pinch of salt
olive oil for cooking

• Sift flour into a bowl. Make a well in the centre and add eggs.  Whisk, starting in the centre and drawing in the flour. Add the milk a little at a time, whisking until batter is the consistency of thick cream.

• Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt.

• Heat a crepe pan (or frying pan) over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden.  Flip over and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.

Note:  Leftover crepes can be frozen. Just layer some waxed or baking  paper between each crepe, then put in a zip-loc bag and freeze.