International Lifestyle Magazine Issue 54 | Page 66

CREPES
BY ALAN COXON

Preparation Time: 5 mins + 1 hour resting
Crepes serves approx. 4-6 people

Ingredients:
200g ( 7oz) plain Flour
350ml (12floz) Milk
150ml (1/4 pint) water
¼ tsp salt
2 tblsp sugar
5 fresh free range eggs
2 egg yolks
50g (2oz) butter (clarified)

Method:
1/ Make batter by placing the flour into a large bowl
2/ Adding the eggs and water to the flour and beat till smooth
3/Then add the milk to form a soft batter adding the salt and sugar.
4/ finally gently pour in the melted butter and beat well
5/ Cover and leave to rest for 45 mins - 1 hour.
6/ When ready, heat a pancake/crepe pan and add a very little of the
melted butter, (or wipe the pan with a little oil).
7/ Place a little of the batter into the centre of the pan and holding off
the heat, swirl the batter around the pan evenly.
8/Place the pan back on to the heat and cook for 1 min until golden
brown or the surface of the crepe looks dry. It is then good to flip!
Cook for an additional minute and serve with your favourite topping

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