1 cup wholemeal or plain white flour or
half and half
3 eggs, lightly beaten
2 tsp oil or melted butter
1 1/2 cups skim milk
Method :
Crepes are
small, very thin pancakes; the raw batter is thinner than for
traditional pancakes. Pancakes make a large, hearty wrapping for a
variety of fillings. The cooked pancake should be about 2 mm (1/8 in)
thick.
Both crepes
and pancakes are simple to make and very versatile. With either savoury
or sweet fillings, use them for entrees, main courses, desserts or
snacks. You will find that crepes made entirely with wholemeal flour
tend to be heavy. A half and half combination makes a nutritious and
tasty version.
Using a food
processor or blender, add all ingredients at once and process until
smooth. Working by hand, sift flour into a bowl (if using wholemeal
flour, add any wheat husks left in sieve to the sifted flour). Make a
well in the flour. Slowly add the beaten eggs, stirring continually to
draw the ingredients together and prevent lumps forming. Mix oil or
melted butter with milk. Slowly add to flour mixture, stirring
continually, to form a thin, smooth pouring consistency like that of
thin pouring cream. If too thick, add more milk, a little at a time,
until you have the right consistency. Transfer batter to a jug and leave
to stand in a cool place for at least an hour. If the mixture has
thickened, add more milk, a little at a time, to the consistency of thin
pouring cream. Lightly grease a crepe or heavy bottomed frying pan and
heat until very hot, but not smoking. Pour in 2-4 tbsp of batter,
depending on size of pan, tilt pan to spread batter evenly. When fine
bubbles appear on the surface of the crepe and it appears dry, use an
egg slice or spatula to flip over and cook the other side for
approximately 5 seconds until pale golden brown. Repeat these steps for
the remainder of the batter, brushing the pan with a little oil between
crepes and stacking them as they are cooked. Keep them covered with a
damp tea towel until you need them. Crepes can be filled and then served
rolled up or folded in half or in quarters.
