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Crêpes
Preparation info
- Makes
6
crêpes - Difficulty
Easy
Appears in
By Roberta Muir
Published 2012
You’ll need these crêpes to make Damien Pignolet’s Coulibiac recipe. You could also make seafood crêpes - simply fill with seafood and sauce and bake them in the oven -a great way to use up leftovers. Crêpes will keep refrigerated for several days, or frozen for up to 1 month.
Ingredients
1 cup 250 ml 3 tablespoons
Method
Combine the milk, cream and eggs in a blender. Add the flour and salt and blend for 30 seconds, then refrigerate for 30 minutes.
Stir in the butter and strain into a jug. If the mixture is too thick, add a little more milk; it should barely coat a wooden spoon. Heat a 23-24 cm frying pan and oil it lightly. Pour in just enough batter to coat the bottom of the pan, swirling it quickly to