Lets do this,“Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy. ”
- 3 large free-range eggs 125 g plain flour 250 ml milk
- unsalted butter
- 1Place the eggs, flour, milk and 1 pinch of sea salt in a liquidiser and blitz until smooth, then pour into a bowl. Leave to one side for 15 minutes.
Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter (or a drizzle of olive oil if you want to be healthier) and let it melt. Tilt the pan so the butter coats the surface.
- 2Pour in 1 ladle of the batter. Lift the pan off of the heat and tilt it so that the batter spreads all over the base. Place the pan back on the heat for 1 to 2 minutes, or until it starts to come away from the sides and you can remove it easily from the pan.
Once golden underneath, flip the crêpe over and cook for a further minute until cooked through. Serve straightaway with your favourite topping.
- Total Fat4.1 g6%
- Sat. Fat1.6 g8%
- Carbs13.7 g5%
- Fiber0.4 g2%
- Sugars1.7 g2%
- Protein5.2 g10%