Crepes (For a Savoury Filling) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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These crepes can be filled with any savoury filling, but have a look at pancakes filled with mushrooms - Pancakes filled with spinach and Pancakes filled with ham and walnuts Any one of these are fantastic!! (from French cooking by Eileen Reece Ingredients:
2 ounces flour |
1 egg |
1 egg yolk |
1 pinch salt |
1 tablespoon melted butter |
2 tablespoons milk |
1 -2 tablespoon cold water |
Directions:
1. Sieve the flour into a mound in a mixing bowl, making a well in the centre.
2. Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
3. Add the milk and 1 tablespoon of cold water to form a very fluid paste.
4. Melt the butter and when liquid mix into the paste.
5. Leave the mixture in a cool place for a least 1 hour or preferably overnight.
6. Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
7. The pancakes must be very thin, therefore the batter must be almost as liquid as water.
8. Heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom.
9. Cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, Keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter.
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