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Put the milk, eggs and oil into the blender, and mix for a short burst. Slowly add the flour, while the blender is running, until all is incorporated. Drop in a pinch of salt at the end, and quickly blend it in.
Allow the mixture to rest for ½ an hour or so, before cooking the crepes in a hot, very clean frying pan, greased with a little oil and butter wiped around its bottom.
Makes ten to twelve 150mm pancakes.
Source: Heidi Kempster.
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