I made a little resolution with myself to take more
advantage of the days in which we have nice hot weather, which is a rarity in
the UK! Since it was Sunday and I didn’t feel like doing anything too adventurous,
I simply had a late breakfast of crepes/pancakes and fresh fruit outside in the
garden.
Sometimes it’s not necessary to go out and spend money to
enjoy the sun. If you have a garden, balcony or patio I would definitely recommend
you take more advantage of it. As it’s a warm evening I am currently in the
garden, typing away for this post. There’s just something that’s so nice about
being outside in good weather, it’s a real mood uplifter.
Crepes are so quick and easy to make that I’m shocked by the
amount of people that buy readymade. In the
case of crepes they taste so much better fresh! Unfortunately I didn't think to blog the process
of making them, but I will share my recipe.
Cooking equipment:
·
Large mixing bowl
·
Weighing scales
·
Non-stick frying pan
·
Whisk (an electric one will make life a lot
easier)
·
Flat spatula
·
Sieve (not essential but does make whisking
faster as there are less lumps)
Ingredients:
·
160g plain flour
· 360ml semi-skimmed milk
· 1 large or 2 small eggs
·
1 tbsp of sugar (I wanted mine slightly sweet,
don’t add if you want savoury crepes)
·
1 tbsp of any oil suitable for frying (I used
coconut oil)
Sift the flour into the mixing bowl, add the sugar and
make a small well for the eggs. Crack
the eggs into the flour. Add half the
milk and whisk till the mixture is smooth, add the rest of the milk and whisk
again. Personally I think the batter
tastes best after it has had 30 minutes to rest. It really improves the texture
as it allows the batter to thicken. If you
are in a rush they can be cooked straight away but ensure the mixture has been
whisked properly.
Put the frying pan on a medium heat and pour a thin layer
of oil on top. Pour roughly 2 tbsp’s of
the batter into the pan tilting it so you have a nice thin even covering. Cook for roughly a minute and flip over for
another minute. The pancake should look
golden in colour if it’s not cook for longer. Once cooked flip out onto a plate
and cover with another to keep warm while the others cook.
This recipe should give you roughly 3-5 crepes depending
on your pan size. I had mine with fresh
berries and crème fraiche. These taste
great with lemon and sugar, maple syrup, bananas and cream, really anything
sweet! For a more savoury crepe skip the
sugar, for toppings in savoury crepes I am a massive fan of fried mushrooms and
cheese. Just experiment with what you
like, crepes are great base for most things.
I am sorry for the
wordy post and I will leave you with a photo of my breakfast.
