Wednesday, 10 December 2014

Season's Eatings: Gingerbread Crepes

A note from Joelle... 
I don't know what it is, but there's something so satisfying about making crepes. They are super-thin pancakes, packed with flavour (and they require a bit of skill and practice!) But once you get it right, the flavour combinations are endless!



To make 6 crepes you will need:

1 medium egg
2 tbsp golden syrup
30g Unsalted melted butter
150g Plain flour
225ml Milk
1 tsp ground ginger
Pinch of cinnamon
Juice of half lemon/fruit to serve/whipped cream (optional)

Method:
Beat the egg and syrup together
Add the vanilla extract
Add the melted butter
Add in the flour a tbsp at a time
Add the milk and whisk until it's a light, almost watery batter
Mix in the spices and you have yourself a good crepe batter!
Heat a pan with a tiny bit of oil, making sure the whole pan and edges are coated
Then ladle in the the batter, one crepe at a time, twisting the pan round so the batter fills up the whole frying pan
Run a spatula underneath and flip when you crepe is golden brown
Keep going until you have a delicious stack of festive crepes!

Season's eatings!
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