- serves 4-6 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 50 g butter, melted
- 55 g (¼ cup) caster sugar, to serve
Batter
- 500 ml (2 cups) milk
- 3 eggs
- 1 tbsp caster sugar
- 325 g plain flour
- ½ tsp salt
- 20 g butter, melted
Resting time: 30 minutes
Instructions
- For the crepe batter, place all the ingredients in a blender and blend until smooth. Rest in the refrigerator for 30 minutes.
- Heat a small frying pan over medium heat and brush with a little melted butter. Pour about 60 ml (¼ cup) batter into the pan, tilting as you go to cover the base. Cook for 2 minutes on one side, then flip and fry for a further 20 seconds only.
- Brush with more melted butter and sprinkle lightly with sugar. Fold the crepe into half, and then into thirds to create a wedge. Repeat for the remaining batter.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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