Crepes are so thin that surely they can’t be that bad for you. What a great excuse when you want dessert! The only problem with crepes that if you need to cook a lot it can take a long time. The good news is that they can be cooked in advance and kept warm until ready to serve.
Crepes can be savoury or sweet, you can really put anything in or on top of them and they’ll taste delicious. Tonight we had lemon and sugar crepes with vanilla ice cream. Is there a better way to use the first lemon from our lemon tree?!
Yield 6 crepes
125g plain flour
pinch of salt
1 tsp sugar
2 tsp butter, melted
In a bowl combine flour, salt and sugar. Whisk through egg, milk and melted butter. Continue whisking until smooth. Rest for at least half and hour in the fridge.
Heat a crepe pan, or large frypan, over a medium-high heat. Grease with butter if pan is not non-stick. Pour in 1/4 cup of batter and swirl around the pan to coat. Cook for 1 and a 1/2 minutes. Flip and cook for a further minute. Keep cooked crepes warm while continuing to cook the rest.
Serve with your favourite condiment, and if sweet, don’t forget the ice cream!
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- Gourmet Farmer
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