| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Food networ, Food7 |
8 |
servings |
INGREDIENTS
| 175 |
g |
Plain flour; (6 oz) |
|
|
Salt and pepper |
| 2 |
ts |
Poppy seeds |
| 1 |
|
Handful snipped fresh chives |
| 2 |
lg |
Free range eggs |
| 1 |
|
450 millilit cream milk; (3/4 pint) |
| 25 |
g |
Unsalted butter; (1 oz) |
|
|
Cheese or tomato sauce to serve |
INSTRUCTIONS
In a large bowl mix the flour, a pinch of salt, pepper, poppy seeds
and chives. Make a well in the centre and break in the eggs. Add half
the milk and gradually draw in the flour from the inside of the well.
Melt the butter. Add half the melted butter to the remaining milk,
then add to the flour mixture and mix well together.
Over a medium heat, melt a little of the remaining butter in a heavy
based 18cm (7 inch) crêpe or frying pan. When hot but not burning,
pour just enough batter to cover the bottom of the pan thinly. Flip
over and cook until the second side is golden.
Serve as soon as they are cooked with a little sauce on top.
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Converted by MM_Buster v2.0l.
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