When I was a child, my mum used to make crepes as a special dessert. These days the tradition continues, with my husband making crepes for breakfast on the weekend. There are so many ways to enjoy these French delights – from simple sugar and lemon juice to more elaborate concoctions.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serve: 4
- 2 eggs
- 1 cup milk
- 1¼ cup spelt flour (or 1 cup plain flour)
- oil spray or butter
Topping ideas
- lemon and sugar
- maple syrup and ice-cream
- bananas and caramel
- strawberries and cream
- Nutella
Method
- Lightly beat milk and eggs together. Sift flour into a bowl and make a well in the middle. Gradually add egg mix and whisk constantly until smooth. If the mixture is lumpy, use electric beater for 1 minute. If time allows, cover and refrigerate for 30 minutes.
- Remove batter from fridge and stir. Heat a crepe pan or small frying pan over medium–high heat. Spray a small amount of olive oil or add butter to pan. Add half a soup ladle of batter to the pan. Swirl the pan around until a thin layer of batter covers the bottom.
- Cook for about 1 minute. When the bottom of the crepe is cooked, flip using a spatula. Cook for a further 30 seconds until the other side is cooked. Transfer to a plate and cover with foil until you are ready to serve.
- Continue making the rest of the crepes, adding more olive oil or butter between cooking each crepe.
- Add favourite toppings, fold and serve.
Tip: Refrigerating the batter is not essential, but it does allow the gluten to relax and gives you a smoother crepe with a slightly better flavour!
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After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.”
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