As the base of a savoury filling, or of something sweet like Crêpes Suzette. Try arranging them in triangles, three each on two plates and top with warm Jubilee Raspberries and a knob of ice cream. Whatever way you do it, there is nothing quite like fresh Crêpes.



1 cup plain flour.

1 teaspoon caster sugar.

Pinch salt.

200ml milk.

50ml water.

1 egg.

25g melted butter.



Mix the flour, caster sugar and salt together in a small bowl. In another bowl beat the egg into the milk and water. Pour the egg mixture into the flour and beat well. Add the melted butter, continue beating until a smooth, even mixture is obtained, cover and chill in the refrigerator for thirty minutes. Cook in a little butter in a very clean pan.



Using a 1/3 cup measure, the above will yield six crêpes.



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