Recipe Ingredient
- 100g plain flour
- 2 eggs
- 1 tbsp corn oil
- 15Oml UHT milk combined with
- 1/4 tsp salt
Instructions
- To make the crepe batter, sift flour into a bowl, make a well in the centre and gradually stir in the eggs, oil and milk mixture. Mix well to form a smooth batter. Sieve, then cover and stand for 50 minutes.
- Pour one to two tablespoons of the batter into a heated non-stick pan. Tilt pan in a circular motion until the pan bottom is coated with a thin layer of the batter. Cook over medium low heat until lightly browned. Fold crepe into a quarter.
- Serve crepe with raspberry conserve topped with a scoop of vanilla ice-cream and strawberries.