Tuesday, October 9, 2007
Lemon and Sugar Crepe
I tried to make some crepes in an attempt to recreate the crepe cake I had here. But I realized the crepes' texture were too too thick for the crepe cake, and won't be able cut through with ease with a fork like the one I had at Secret Garden. The crepes were good on their own though, so I gave up the idea of the crepe cake and decided to eat them with lemon and sugar instead. They were also great with Nutella and banana!
Crepes (From Donna Hay Modern Classics 2)
Sift 2 cups plain flour into a bowl and add 2 tablespoons caster sugar. Combine 4 eggs, 1 2/3 cups milk and 3/4 cup cream, and slowly whisk into the flour until smooth. Allow to stand for 20 minutes. Cook the crepes in a small non-stick frying pan over medium heat until light golden on each side. Serve warm. Makes 20.