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|Plain flour||250 Milliliter|
|Egg yolk||1 (Extra)|
|Clarified butter/Oil||1 Tablespoon (For Cooking)|
Serving size: Complete recipe
Calories 1447 Calories from Fat 446
% Daily Value*
Total Fat 50 g77.6%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 461.8 mg
Sodium 433 mg18%
Total Carbohydrates 214 g71.5%
Dietary Fiber 6 g24%
Sugars 13.9 g
Protein 32 g63.2%
Vitamin A 14.3% Vitamin C
Calcium 35.3% Iron 12.6%
*Based on a 2000 Calorie diet
Make a well in the centre and drop in the whole egg, egg yolk and add oil.
Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
As the mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated.
When all the flour is blended, beat well and add remaining milk and water.
The resulting batter should be the consistency of thin cream.
Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
Stir thoroughly before using.
Heat crepe pan a little, add sufficient clarified butter or oil to cover the bottom liberally.
As the pan heats, tilt to allow butter or oil to run all over the surface.
Drain off superflous oil, leaving just a film in pan.
Pour in sufficient batter to run all over bottom of pan — about 1 tablespoon for a 14-15 cm (5 1/2-6-inch) pan.
Replace over heat and cook until the upper surface appears 'bubbly'.
Run a small palette knife around to loosen edges, slide knife under and turn or toss crepe over.
The side cooked first is served as the outer side.
Turn finished crepes on to a cooling rack, covered with a clean tea towel.
Stack slightly overlapping and wrap to keep warm.