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Crepes

2 cups plain flour

2 tablespoons caster sugar

4 eggs

1 2/3 cups milk

½ teaspoon Bake Aid OR 1 teaspoon DigestEasy OR 1/4 teaspoon Relief

¾ cup pouring cream

 

Sifted flour and sugar are added to a bowl. Stir Biohawk product of choice into the milk. Beat the eggs, milk and cream until combined in another bowl. 
Whisk the egg mixture slowly into the flour until smooth.  Allow to stand for
20 minutes.  It may be left for 2 to 3 hours, even until the next day.

Heat a non-stick pan with low sides over medium heat and lightly butter. 
Pour a ½ cup of the batter into the pan.  Swirl, let it set a little, then pour the excess back into the batter.  Wipe the edge of the pan with a paper towel so the batter does not dribble down the side of the pan and burn.  Turn the crepe when the edge is lightly browned and the underside is patterned with air holes.  Cook lightly on second side to golden.  Let them reach room temperature before filling and reheating.

Fill with your favourite filling and bake.

 

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