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Prep 5 minutes | Cook 10 minutes | Total 15 minutes

When I was a child, my mum used to make crepes as a special dessert. These days the tradition continues, with my husband making crepes for breakfast on the weekend.

Tuesday 9th February is Shrove Tuesday. Whip them up as a special treat for breakfast or afternoon tea. You’ll get the vote for best parent in the world – guaranteed!

  • 2 eggs
  • 1 cup milk
  • 1¼ cup spelt flour (or 1 cup plain flour)
  • oil spray or butter

  • Topping Ideas
  • lemon and sugar
  • bananas and caramel
  • maple syrup (and ice-cream)
  • strawberries and chocolate sauce
  • stewed apple and cinnamon
  • blueberries and cream or yoghurt
  • Nutella

  • Serves 4

Lightly beat milk and eggs together. Sift flour into a bowl and make a well in the middle. Gradually add egg mix and whisk constantly until smooth. If the mixture is lumpy, use electric beater for 1 minute. If time allows, cover and refrigerate for 30 minutes.

Remove batter from fridge and stir. Heat a crepe pan or small frying pan over medium–high heat. Spray a small amount of olive oil or add butter to pan. Add half a soup ladle of batter to the pan. Swirl the pan around until a thin layer of batter covers the bottom.

Cook for about 1 minute. When the bottom of the crepe is cooked, flip using a spatula. Cook for a further 30 seconds until the other side is cooked. Transfer to a plate and cover with foil until you are ready to serve.

Continue making the rest of the crepes, adding more oil or butter between cooking each crepe.

Add favourite toppings, fold and serve.

Refrigerating the batter is not essential, but it does allow the gluten to relax and gives you a smoother crepe with a slightly better flavour.
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