125 g plain flour
15 g caster sugar
Pinch of salt
2 eggs
325 ml milk
100 ml double cream
Vanilla extract, few drops
20 g clarified butter
Whisk the flour, sugar, salt and eggs well.
Add the milk gradually, whisking well to make a thin batter. Stir in the cream.
Leave batter to rest for an hour (essential).
Stir in vanilla.
Heat a crepe pan over low to medium flame. Brush with a little clarified butter and ladle in a little batter swirling it round to coat the base of the pan.
When holes appear on the surface after about 1 minute turn it over for another 45 seconds.
Eat warm!
To keep for another day interleave them with grease proof paper.
Reheat each one for a few seconds in the microwave
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