Honey Nut Crepes
Makes 4 large crepes
Takes: Up to 15 mins
This is a foolproof recipe that you can easily scale up or down. It uses the 1:1:1 ratio of flour, eggs and milk which makes this one of the quickest recipes you'll ever make.
Ingredients
125g plain flour or 1 cup
1 large egg
250ml milk or 1 cup
few drops of vanilla extract or a little pinch of cinnamon (optional)
unsalted butter for frying
good drizzle of honey
2 tablespoons chopped nuts, I like toasted hazelnuts
Method
Tip the flour into a large bowl and make a well in the middle.
Crack in the egg and start whisking. Pour in the milk, vanilla or cinnamon (if using) and bring the batter together making sure there aren't any lumps. You may need to add a little extra milk to make the batter pouring consistency.
Heat a large non stick frying pan and add a small knob of butter. Once it's melted and sizzling, pour in a good ladle of crepe batter and swirl your pan from side to side to spread the crepe into a large thin circle.
Cook for a few minutes before checking the edges to see if the crepe has turned light golden brown. Once it has coloured you are ready to flip it over and cook the other side for a few minutes.
Slide onto a warmed plate whilst you make the rest, using a little butter to grease the pan every time.
Serve drizzled with honey and some chopped nuts. If you fancy being extra indulgent then spread with some Nutella instead of drizzling with honey.
