04 Nov Crepes
It’s hard to resist a crepe at any time of day!
COOKING: 10 min
REST: 60 min
TOTAL TIME: 1h10
FOR
10 to 15 crepes
DIFFICULTY
INGREDIENTS
- 800g strong white flour
- 28g salt
- 92g sugar
- 4 eggs
- 12ml vanilla paste
- 800ml milk
- 1 x 11g sachet of Saf-instant Baker’s dry yeast
FEATURED PRODUCT
1
In a bowl, mix the flour, salt, sugar, eggs, yeast, vanilla and half of the milk.
2
Mix with a whisk until you have an even consistency.
3
Add the remaining milk and mix again.
4
Cover the bowl with a damp cloth and leave to rest in a warm place for 60 minutes.
5
Cook the crepes in a pan over a medium heat.
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