Manu's Crepes
Ingredients:
Method:
1. Place the eggs, sugar, milk, salt and vanilla seeds in a large bowl and whisk to combine. Whisking continuously, slowly add the flour, whisking until a smooth batter forms. Whisk in the rum and melted butter. Cover, then leave to rest at room temperature for 2 hours before cooking.
2. Heat a crepe pan over medium-heat, then add 1/2 tsp of extra melted butter to coat the base of the pan. Add 50mL (just less than 1/4 cup) of the crepe batter, turning the pan to coat the base completely. Cook the batter for 1 minute or until you see the edges of the crepe begin to crisp. Then use a spatula to loosen the crepe from the side to check it is golden underneath.
3. Turn the crepe and cook for another 10-15 seconds.
4. Transfer to a plate and keep warm. Repeat and stack crepes on top of each other.
Makes 8 crepes
2 eggs
3 tsp caster sugar
200mL milk
pinch salt
1/2 vanilla pod, halved lengthways, seeds scraped
125g plain flour
2 tsp dark rum (optional)
25g unsalted butter, melted and cooled
Accompaniments:
Nutella and sliced banana and sliced strawberries
Lemon sauce (see recipe book)
Method:
1. Place the eggs, sugar, milk, salt and vanilla seeds in a large bowl and whisk to combine. Whisking continuously, slowly add the flour, whisking until a smooth batter forms. Whisk in the rum and melted butter. Cover, then leave to rest at room temperature for 2 hours before cooking.
2. Heat a crepe pan over medium-heat, then add 1/2 tsp of extra melted butter to coat the base of the pan. Add 50mL (just less than 1/4 cup) of the crepe batter, turning the pan to coat the base completely. Cook the batter for 1 minute or until you see the edges of the crepe begin to crisp. Then use a spatula to loosen the crepe from the side to check it is golden underneath.
3. Turn the crepe and cook for another 10-15 seconds.
4. Transfer to a plate and keep warm. Repeat and stack crepes on top of each other.
Makes 8 crepes
**Recipe from French for Everyone by Manu Fieldel pg 152**
Comments
Post a Comment