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 ...
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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:
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
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.
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