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Crepes

Ingredients for about 12 crepes:
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Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • ½ cup water
  • ¼ tsp salt
  • 1 cup plain flour
  • 20 g melted butter cooled
  • vegetable oil for cooking

Method
 

  1. Assemble ingredients
  2. Combine the flour and salt
  3. In a separate bowl combine by whisking the eggs, milk and water
  4. Whisk the flour mix into the egg mix thoroughly to make a smooth batter
  5. Finally mix in the melted butter
  6. Ready
Cooking the Crepes:
  1. A suitable sized crepe is around 15 cm diameter and should plate up nicely if you were rolling or folding the crepe. A flat non-stick pan with a minimum base diameter of 18cm should allow you to attain reasonable shape. A measured amount of batter is also important – around 50ml to 60 ml. A one quarter cup measure would be suitable. Initially, after heating a little oil in your pan, tip off the excess oil. I use kitchen paper soaked in oil and rubbed over the hot pan for subsequent crepes. The pan should be hot enough to set the batter but also allow the batter to run as you tilt the pan.
  2. Heat the oil in the pan
  3. Tip of excess
  4. Holding the pan by the handle pour into the batter a little off- centre
  5. Tilt the pan around the full 360 degrees to attain a circular shape
  6. Return to heat
  7. Cook for 1 -2 minutes. Light golden colour is good
  8. Turn with spatula and cook for a little less than a minute
  9. The side now facing you is the presentation side
  10. Turn the crepe out onto a plate
  11. Ready

Notes

For a thinner batter add a little more milk.            
A simple accompaniment is fresh lemon juice and icing sugar.