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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Another breakfast/brunch or special dessert. Different from your standard crepe recipe. From Vogue Entertaining and Travel 1999. Can be served with any fruit compote especially apricots. Ingredients:
150 g flour |
75 g polenta |
1 pinch salt |
1 tablespoon caster sugar |
3 eggs, whisked |
1 1/2 cups milk |
25 g butter, melted and cooled |
Directions:
1. Sift flour, polenta, salt amd sugar in bowl.
2. Add eggs, milk and butter.
3. Whisk until smooth. (Or use a blender).
4. Leave the batter to stand for 1 hour.
5. Heat extra butter in crepe pan.
6. Cook batter 1-2 minutes.
7. Makes 16 crepes.
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