INGREDIENTS

INSTRUCTIONS

Put about 2 cups of flour in a largish bowl (enough to give you room
for mixing). Make a well in the middle. Crack an egg into the well
and beat it gently with a fork without disturbing the flour. Prepare
a pint of milk or half-milk-half-water or soya-milk. Add a little of
the liquid and carefully beat a little of the flour and egg into it.
Add more liquid and incorporate more of the flour. This sounds
difficult but it isnt if you go easy and slowly, make sure you widen
the well a little at a time, and get rid of any lumps before adding
more milk. Continue till all the flour is mixed in and the texture is
like thick cream. (It may not take all the liquid, or it may take a
bit more-- these things are flexible.)
Heat a heavy pan and put a thin layer of oil in it (French people
some- times use half a potato to apply the oil in a thin layer,
dipping the potato in a saucer of oil and then rubbing it briefly
over the pan surface). Pour in a ladleful of batter, swirling the pan
at the same time with the other hand so that it covers the bottom.
The batter should be pretty thin in the pan so that the crepes turn
out about 1 or 2 mm thick!
As soon as it browns underneath or you see small bubbles in the
batter, turn it. They take about a minute each side, or less once you
get going. As you cook each crepe (the first and last may be
useless), stack 'em on a plate in the over, or somewhere warm.
Serve with lemon and sugar, or with honey, or with grated gruyere and
chopped walnuts, or whatever else you fancy!
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“Buy into the firm foundation – Jesus!”