|
|
|
|
|
At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs.
More Facts
|
|
|
|
|
Honey is an excellent antiseptic and stops bleeding from wounds or cuts when applied locally.
More Health Tips
|
|
|
|
|
|
|
|
| Basic Crepe Mix |
Added: 23rd Nov, 2006 | Viewed 1600 times |  |  |
|
|
| The darling of all fetes and fairs, the humble yet yummy crepe is an easy task to accomplish. It is very versatile and goes from sweet to savoury in just a matter of minutes. Make one and let your imagination run wild with the fillings and toppings. |
|
| |
|
|
|
  |
|
| Ingredients |
|
1 1/2 cups plain flour
|
|
2 cups milk
|
|
4 eggs
|
|
pinch of salt
|
|
butter to grease |
|
|
| Method | | Whisk eggs and milk together in a jug. Sift flour and salt into a bowl. Make a well in the centre. Whisk the egg mixture into the flour mixture until a smooth batter forms. Cover and set aside for 30 minutes. Brush a 15cm non-stick frying pan with melted butter to grease and place over medium heat. Add 1-1 1/2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 1 minute until the edges start to curl. Turn and cook for 30 seconds until golden. Repeat with remaining butter and batter to make several more crepes. |
|
| | Gel's Notes |
| To freeze, layer the crepes between sheets of non-stick baking paper. Cover with plastic wrap and place in an airtight container. Freeze for upto 3 months. | | To thaw, place crepes in the fridge for approximately 2 hours. | |
|
| |
|
| |
|
|
|
|
|
|
|
Weekend Projects 
