Crepes (For a Savoury Filling)

1. 1

   Sieve the flour into a mound in a mixing bowl, making a well in the centre.

2. 2

   Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.

3. 3

   Add the milk and 1 tablespoon of cold water to form a very fluid paste.

4. 4

   Melt the butter and when liquid mix into the paste.

5. 5

   Leave the mixture in a cool place for a least 1 hour or preferably overnight.

6. 6

   Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.

7. 7

   The pancakes must be very thin, therefore the batter must be almost as liquid as water.

8. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.