Crepes Recipe
Ingredients
| 120 g/4 oz plain flour | ||
| Salt | 1 Pinch | |
| Egg | 1 | |
| 280 ml/1/2 pint milk | ||
| Vegetable oil | 1 Teaspoon | |
| Juice and zested rind of a lemon and orange | ||
Directions
1. Sieve the flour and the salt into a large bowl and make a well in the centre.
2. Put the egg and the milk into a jug and beat well.
3. Gradually pour the egg and milk mixture into the centre of the bowl and mix it in gently, stirring and drawing in the flour from the sides, until all has been incorporated. Beat to ensure even mixing.
4. Heat a little oil in a small frying pan, and pour in enough batter to make a thin pancake.
5. Quickly tilt and rotate the frying pan so that the batter coats the bottom of it evenly.
6. Cook the pancake over a moderate heat until the underside has turned brown and the top has set.
7. Carefully turn the pancake over and brown the other side in the same way.
8. Turn each pancake out onto greaseproof paper and keep them warm until required.
9. Serve the pancakes hot with freshly squeezed orange and lemon juice and decorate with the zested citrus rind.
2. Put the egg and the milk into a jug and beat well.
3. Gradually pour the egg and milk mixture into the centre of the bowl and mix it in gently, stirring and drawing in the flour from the sides, until all has been incorporated. Beat to ensure even mixing.
4. Heat a little oil in a small frying pan, and pour in enough batter to make a thin pancake.
5. Quickly tilt and rotate the frying pan so that the batter coats the bottom of it evenly.
6. Cook the pancake over a moderate heat until the underside has turned brown and the top has set.
7. Carefully turn the pancake over and brown the other side in the same way.
8. Turn each pancake out onto greaseproof paper and keep them warm until required.
9. Serve the pancakes hot with freshly squeezed orange and lemon juice and decorate with the zested citrus rind.
Chef
