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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
1 jar of lemon curd

1 small tub of vanilla ice cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Place a pancake open on a plate  and spread the lemon curd on half of it. Place a scoop of the ice cream on the top then fold the other half over the top , then fold again (so its like a cone shape)

Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
2 banana’s ( thinly sliced)
1 jar or squeezy bottle honey

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
Lay a pancake on a plate, then layer one half of it with banana then fold the other half over the the banana’s. Drizzle some honey over the top.
Serve hot.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
Serve with white sugar and lemon juice.

What to do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Sprinkle with white sugar and lemon juice to serve.

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