CLASSIC CREPE RECIPE
Whether you're topping these with lemon and sugar or cheese and ham, this recipe is perfect.
MAKES 12 PREP 5 MINS, PLUS RESTING COOK 15 MINS
- 260g plain flour 4 eggs
- 400ml whole milk
- 160ml cold water
- 50g unsalted butter, melted and cooled, plus extra for the pan
You will need:
- 22cm non-stick frying pan
1 Sift the flour into a bowl with a pinch of salt. Mix the eggs, milk and water together and gradually add to the flour, while stirring with a balloon whisk. Once smooth, mix in the melted butter. Set aside for 30 mins.
2 Heat a little butter in the frying pan over a medium-high heat, so that the pancakes cook but don't smoke. Add a ladle of mixture and swirl the batter to coat the pan's base. When the edges look dry, flip and cook until the underside turns a speckled golden. Stack on a plate.
COOK'S TIP To freeze, layer pancakes with a sheet of baking paper in between each, in a sealed container. Defrost and refresh in the microwave for a few seconds before assembling.
CREAMY MUSHROOM AND BLUE CHEESE BUCKWHEAT GALETTES
Buckwheat will give the pancakes a pleasant savoury flavour, as well as making them gluten-free.
MAKES 4 PREP 10 MINS COOK 30 MINS
この記事は WOMAN'S WEEKLY の February 21, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は WOMAN'S WEEKLY の February 21, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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