Little breakfast crepes

Folded into dainty wedges to serve, these easy-to-make, light and limber crepes are sure to convert team pancake to team crepe. Ideal for brunch or dessert.

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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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

1. For the crepe batter, place all the ingredients in a blender and blend until smooth. Rest in the refrigerator for 30 minutes.
2. 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.
3. 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.

Stream free On Demand

Homage To Grandma

Watch The Full Episode Here

G

Watch The Full Episode Here

G