Ingredients
½ cup lukewarm water
1 cup milk warm
4 large eggs
4 Tbsp unsalted butter melted, plus more to sauté
1 cup all-purpose flour
2 Tbsp granulated sugar
Pinch sea salt
Method
Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down. I drain the mixture before I use.
I use a batter dispenser to make it easier to pour the batter into pan
Melt a dot of butter in a 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.
Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a plate.
Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked. I made 22 pancakes with this quantity
Ingredients for Pancakes
Pancake batter poured into pan
Pancakes flipped over
These could be eaten in many forms - with Jam, sugar/lime juice, Honey, Golden Syrup or fruits filled in for breakfast or with a curry and sambal too.
Could be eaten stuffed with coconut and honey and rolled up. (pani pol)
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