Sunday, 14 May 2017

Crepes Recipe

Adapted from King Arthur Flour Parisian Street Vendor Crepes and Pillsbury Basic Crepes

4 large eggs 
350 ml Zymil Full Cream Milk
3 1/2 tablespoons margarine or butter or oil
2 cups plain flour e.g. Lighthouse Biscuit, Pastry & Cake Plain Flour
1/2 teaspoon salt
1/8 teaspoon Queen Organic Vanilla Bean Paste
4 teaspoons raw sugar (more or less to your preference)

1. Mix the liquids then add the solids then combine well
2. Cook and fill as desired

14 May 2017: 
English Brekky Wrap: Bacon, Scrambled Egg, MasterFoods Smokey BBQ Sauce

No comments:

Post a Comment