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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is the closest I could find to the one our french neighbour would cook up for me and my sister when we were kids.I think its the beer in the batter that makes a difference. Ingredients:
100 g plain flour |
1 tablespoon caster sugar |
2 large eggs |
1 tablespoon sunflower oil |
300 ml low-fat milk |
2 tablespoons beer |
Directions:
1. put flour, sugar and a pinch of salt in a large bowl.
2. Make a well in the centre, add eggs, oil and slowly add the milk and with the help of a whisk mix until smooth.
3. Add the beer and mix.
4. heat a crepe pan an grease with an oiled tissue. Pour in about 3 tbsp of mixture and move around the pan to cover the bottom.
5. when the crepe is golden underneath( 15 seconds), turn and cook a further 30 seconds or until speckled brown.
6. Oil the pan with a tissue between each pancake.
7. Pancakes can be frozen stacked when cool or used staight away filled with whatever you like or heated in a suzette sauce.
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