It’s the end of another exam week and a congratulations is in order because, pass or fail – you survived it! As a reward we think you should enjoy a little tasty celebration with a little cooking session.
But don’t worry, this isn’t Masterchef. There will be no cravats or dramatic music. Our favourite super student Jasmine Davis of delicious blog Fizzle Out has been kind enough to let us in on one of her favourite easy recipes for crepes. In her words ‘There’s no need for fancy equipment and can be sweet or savoury – dinner and dessert.” Happy procrastabaking!
Basic crepes (serves 2-4):
- 2 cups (300g) plain flour, sifted (feel free to substitute half for wholemeal to make it a little healthier)
- a pinch of salt
- 4 eggs
- 2.5 cups (620ml) milk
- 30g butter, melted
Sift flour and salt into a large bowl. In a separate bowl, whisk together the eggs, milk and melted butter together. Slowly add the liquids to the flour bowl, whisking until smooth.
Let the batter rest for ~30mins if you have time, otherwise heat a crepe pan or non-stick frypan and add a little oil/butter. Add a ladle full of batter and swirl until paper thin. Cook until lightly browned underneath, then flip to cook the opposite side.
Serve with your choice of toppings – the possibilities are endless:
For sweet: serve with a squeeze of lemon and sugar, sliced banana and nutella, cinnamon and stewed apple, sliced berries, maple syrup, greek yoghurt and toasted nuts
For savoury: scrambled egg and wilted spinach, sauteed mushrooms with persian feta, grilled cherry tomatoes and basil