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Flippin’ fantastic crêpes
Recipes and styling Katelyn Williams Photographs Angie Lázaro Food Assistant Liezl Odendaal
Sweet or savoury, crêpes can enrobe a myriad of delicious fillings… so warm up a pan and get ready to wrap and roll.
(makes 12)
125g cake flour
pinch salt
2 eggs
250ml milk
2T melted butter
1.
Place the flour and salt in a mixing bowl. Whisk the eggs and milk into the dry ingredients with the butter.
2. Cover and refrigerate for 2 hours.
3.
Heat a non-stick pan and ladle a small amount of batter into it. Swirl the pan
around to evenly coat it with batter. When the edges begin to lift, flip over and
cook the other side until brown.
Tips
*
The batter should be the consistency of single cream. If too thick, add a little more milk.
*
Don’t over-whisk the batter.
* For sweet crêpes, add 1T sugar to the batter.
*
Herbs and spices can also be added, such as poppy seeds, etc.
*
Replace the cake flour with wholewheat flour for a healthy crêpe with a delicious, nutty flavour.
*
Freeze crêpes by layering them with sheets of wax paper before wrapping in cling film and placing in the freezer. To defrost, simply leave at room temperature until soft.
Looking for a great dinner idea?
Why not try our wholewheat butternut cannelloni with sage butter recipe!
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