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“From the kitchen of Rose Elliot, Britain's foremost vegetarian cookery writer.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 125 g flour (can be white or a mix of half white and half wholemeal)
  • 2 eggs
  • 2 tablespoons oil or 2 tablespoons melted butter
  • 300 ml skim milk or 300 ml milk and water

Directions

  1. Put the flour in a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream.
  2. Heat a 15 cm fry pan over a low heat and brush it with a little oil or butter.
  3. When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 T of batter and tilt the pan until the base is thinly coated.
  4. Fry for 1-2 minutes until the top is set, then using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds. Cook the remaining crepes in the same way. Stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.

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