• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g plain flour
  • 2 eggs
  • 1 tbsp corn oil
  • 15Oml UHT milk combined with
  • 1/4 tsp salt


  1. To make the crepe batter, sift flour into a bowl, make a well in the centre and gradually stir in the eggs, oil and milk mixture. Mix well to form a smooth batter. Sieve, then cover and stand for 50 minutes.
  2. Pour one to two tablespoons of the batter into a heated non-stick pan. Tilt pan in a circular motion until the pan bottom is coated with a thin layer of the batter. Cook over medium low heat until lightly browned. Fold crepe into a quarter.
  3. Serve crepe with raspberry conserve topped with a scoop of vanilla ice-cream and strawberries.

You may also like

Leave a Reply

Your email address will not be published.