Crêpes for Shrove Tuesday

Shrove Tuesday is that one day in the year when you can happily feast on pancakes and the like without any guilt. This year I've decided to make Crêpes rather the usual offerings. As I am not French I've brought in the big guns in the form of Monsieur Michel Roux and his book Eggs to help me with this endeavour - if his recipe doesn't work there's always Monsieur Bocuse*!

Crêpes
[Makes 6]

60 grams plain flour
2 teaspoons icing sugar
200mls milk, approx
50mls cream
1 egg
pinch salt

Sift the flour and icing sugar into a bowl along with just a pinch of salt. Add the egg and whisk in a little of the milk to create a smooth paste - continue whisking as you add the cream and enough of the rest of the milk to form a runny batter. The actually amount of milk needed depends on the flour.

Cover and let this rest for a few hours.

When it comes time to cook the crêpes you can add a little flavouring to the batter, such as vanilla essence, lemon zest etc.

Each crepe used about a quarter of a cup of batter - it's important to have a well buttered (or oiled) hot pan and that the batter is thin enough to just form a skin over the surface of the pan. When you see the edges crisp and curl and the surface looks dry, flip the crêpe over and briefly cook to seal the surface.

Set the cooked crêpe aside and continue with the rest of the batter - separate the crêpes with greaseproof paper.

I've served these crêpes filled with stewed plums and topped with a small scoop of my favourite Milk Ice cream.

Eat warm before the ice cream melts!

*the recipe worked perfectly - Monsieur Bocuse was not required!

Crêpes