Traditional crepes
recipe
Traditional crepes
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These make a tasty light meal and are ideal for using up leftovers as fillings, served with a side salad for a more substantial meal
Ingredients
- Batter:
- 130g wholemeal flour
- 70g plain flour
- 150ml milk
- 3 eggs
- For cooking:
- 25g butter
- Fillings
- Savoury ideas:
- Ricotta cheese and cooked spinach
- Cooked salmon, canned asparagus (drained) and sour cream
- Chopped fresh tomato and lean bacon topped with grated cheese and grilled for 5 minutes
Serves:
3
Directions
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- Combine the batter ingredients in a blender and mix until smooth (- seconds). Leave the batter for minutes to allow the flour to absorb the liquid.
- Mix again for seconds.
- Heat a dry heavy bottomed non-stick pan until very hot, add a little butter (ideally use an oil brush to spread around the pan).
- Pour about of the batter into the pan, it will start to set immediately. If you are brave enough flip the pancake when sufficiently set to cook on the other side, but otherwise turn with a spatula.
- Keep the pancake warm on a plate in a warm oven. Make the next pancakes and pile up on the plate. When all of them are cooked roll them round the filling of your choice and serve.
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