Crepes (for A Savoury Filling)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 ounces flour
• 1 egg
• 1 egg yolk
• 1 pinch salt
• 1 tablespoon melted butter
• 2 tablespoons milk
• 1 -2 tablespoon cold water

Recipe

• 1 sieve the flour into a mound in a mixing bowl, making a well in the centre.
• 2 break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
• 3 add the milk and 1 tablespoon of cold water to form a very fluid paste.
• 4 melt the butter and when liquid mix into the paste.
• 5 leave the mixture in a cool place for a least 1 hour or preferably overnight.
• 6 stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
• 7 the pancakes must be very thin, therefore the batter must be almost as liquid as water.
• 8 heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom.
• 9 cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter.