tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ CRÊPES CAN BE MADE 2– 3 days in ad­vance. Stack them on top of one an­other, cover with plas­tic wrap and store in the re­frig­er­a­tor un­til you’re ready to serve. To re­heat, wrap crêpes in foil and place in the oven for 10 min­utes at 150° C.

+ FOR CIT­RUS- FLAVOURED crêpes, add some finely grated lemon or or­ange rind to the batter at the end of Step 1, be­fore al­low­ing to stand.

+ FOR SAVOURY CRÊPES, omit the sugar and add 1 tea­spoon of sea salt to the batter at the end of Step 1, be­fore al­low­ing to stand. Fill savoury crêpes with ham and cheese or sautéed mush­rooms, fresh herbs and ri­cotta.

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