Wednesday, July 3, 2019


adapted from :

Ingredients :

3  egss  (gred A/large)
1  tbsp.  olive oil
2  cups  milk  (500 ml)
1/4  tsp.  milk
3/4  cup  all-purpose flour  (100 gm)
1/4  cup  corn starch  (32 gm)

Instructions :

1.  In a bowl, add in eggs, olive oil and milk.  Whisk to combine well.  Then add in salt, all-purpose flour and corn starch.  Whisk again to combine.  Leave the batter to rest for 30 minutes.  After 30 minutes, lightly give the batter another whisk.  You will notice that it feels thicker.  That's what we want.!!!

2.  Heat an 8-inch/20cm preferably non-stick pan.  Melt some butter in it.  When it's hot, pour in some batter in the pan and give it a fast swirl to cover the whole pan's bottom.  Leave it to cook for a few minutes.  To know if it's cooked, you will see the edges of the crepe detaching from the pan.  Give the pan a wiggle and if the crepe doesn't stick to the pan, then it's cooked.  Flip it and cook until the other side is also golden brown.  If the crepe still sticks to the pan, cook it a little bit more.

Note :   Stir the batter every time before pouring it into the pan.

3.  Stack the crepes on top of each other.  Use them as you wish.
Enjoy !!!

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