makes
12-18
makes
12-18
serves
Ingredients
2 cups plain flour
Pinch of salt
2 eggs
2 cups milk
1 tsp cooking oil
1 tbsp butter
100g orange marmalade
500g raspberries
200ml rich cream
Icing sugar, to garnish
Instructions
Sift the flour and salt into a mixing bowl. Make a well in the centre. Pour in the eggs and half of the milk. Using a whisk, first mix the eggs and milk together, then gradually incorporate the flour. Gradually add the remaining milk until a smooth, thin batter forms. Strain the batter through a fine sieve, cover with plastic wrap and refrigerate for 20 minutes or until required.
Heat oil and butter in a crêpe pan or other small frypan until golden. Whisk the oil mixture into the batter. Return the pan to high heat. When the pan is hot, pour enough batter to cover the bottom of the pan. Twirl the pan in a circular motion to form a thin, even pancake. Cook for 1 minute or until the upper half of the pancake becomes dry and the lower half is golden brown. Use a spatula to it over. Cook for a further minute. Remove from the pan and transfer to a plate.
Without adding any more butter or oil to the pan, repeat using the remaining batter. If a pancake begins to stick, wipe the pan with absorbent paper, melt a little butter in the pan and continue.
Spread each crepe with marmalade and cream. Top with raspberries. Fold the crepes and dust with icing sugar to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
