Janine's Crepes
"This recipe is the closest I could find to the one our french neighbour would cook up for me and my sister when we were kids.I think its the beer in the batter that makes a difference."
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
16 crepes
- Serves:
- 6
ingredients
- 100 g plain flour
- 1 tablespoon caster sugar
- 2 large eggs
- 1 tablespoon sunflower oil
- 300 ml low-fat milk
- 2 tablespoons beer
directions
- put flour, sugar and a pinch of salt in a large bowl.
- Make a well in the centre, add eggs, oil and slowly add the milk and with the help of a whisk mix until smooth.
- Add the beer and mix.
- heat a crepe pan an grease with an oiled tissue. Pour in about 3 tbsp of mixture and move around the pan to cover the bottom.
- when the crepe is golden underneath( 15 seconds), turn and cook a further 30 seconds or until speckled brown.
- Oil the pan with a tissue between each pancake.
- Pancakes can be frozen stacked when cool or used staight away filled with whatever you like or heated in a suzette sauce.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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