Saturday, October 24, 2015

Crêpe.

From Tante Marie.

The key is the quantities - you need to have perfect proportions with batter. This is light, lovely and will stay with you forever.
Makes about 30 pancakes

600ml milk
300ml water
300g flour
6 eggs
1 tsp salt
1 tbs salad oil
1 tbs brandy

Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth.
Add eggs, salt, oil, and brandy.
Beat the batter until smooth and set aside to rest for an hour or two.

Heat a large frying pan and grease very lightly.
Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered.
Both the batter and the resulting crêpe should be thin.
When it is brown, turn with a large spatula and cook for a moment on the other side.
Continue this process until all the batter is used.
Keep the crêpes in a warm place.

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