clas­sic crêpes

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

These thin golden pan­cakes, folded to en­close sweet fill­ings, are ir­re­sistible both for lazy Sun­day break­fasts and deca­dent desserts ( not to men­tion a mid- af­ter­noon treat!). With their soft spongy cen­tres and del­i­cate ruf­fled edges, what bet­ter can­vas is there for lash­ings of maple syrup and cream or sour lemon and sugar? They’re sim­pler to master than you think.

Step 1

Place the flour and caster sugar in a large bowl and mix to com­bine. Set aside.

Place the eggs, milk and cream in a bowl and whisk to com­bine. Grad­u­ally add the egg mix­ture to the flour mix­ture, whisk­ing un­til smooth. Al­low the batter to stand for 20 min­utes.

Step 2

Heat a lightly greased 22cm non- stick fry­ing pan over low heat. Add ¼ cup of the batter and tilt to coat the base of the pan. Cook for 2– 3 min­utes, then gen­tly turn the crêpe us­ing an egg flip. Cook for a fur­ther 1 minute or un­til just cooked. Place the crêpe on a sheet of non- stick bak­ing pa­per, cover with a tea towel and re­peat with the re­main­ing batter, lightly greas­ing the pan be­tween each crêpe.

Di­vide crêpes be­tween serv­ing plates, dust with ic­ing sugar and serve with the rasp­ber­ries, lemon wedges and lemon curd. Makes 16.

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