Quick recipe finder Crêpes with raspberries and cream

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Dietary

Vegetarian

By Paul Rankin From Ready Steady Cook

Ingredients

• 110g/4oz plain flour
• pinch salt
• 1 free-range egg
• 1 free-range egg yolk
• 300ml/½ pint milk
• 1 tbsp vegetable oil

To serve

• 55g/2oz raspberries
• 150ml/¼ pint double cream, whipped

Method

1. Sift the flour and salt into a large bowl. Make a well in the middle of the flour.

2. Add the egg, egg yolk and milk to the well in the flour and whisk until the batter is smooth. Leave to rest for a few minutes.

3. Heat a flat griddle or frying pan and rub with vegetable oil. Pour a ladleful of batter into the pan and swirl to coat the base. Cook for 1-2 minutes, then flip and cook on the other side for one minute.

4. Place the pancake on a plate and repeat with the rest of the batter.

5. To serve, fold each pancake into four. Place onto serving plates and serve with raspberries and whipped cream.

This recipe is from…

Ready Steady Cook

Episode 6

BBC Two

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