Crepes with added Flaxmeal and Digestive Bran

1 1/2 Cup Full Cream Milk at Room temperature (see note 1)

4 Medium Eggs at room temperature (see note 1)

3 Tablespoons Melted butter

1 tablespoon Digestive Bran (optional)

1 teaspoon flaxmeal (optional)

1/4 teaspoon salt

20ml White Sugar

1 Cup Cake Wheat Flour

In a blender jug, add all the ingredients. Blend for 30 seconds then scrape the sides of the blender with a spoon to make sure no flour is stuck in the corners or at the bottom. Blend for 1 minute then put the jug in the fridge for 30 minutes, covered.

Place your pan on the stove, put your heat on at medium-high.

Once the pan is heated, add some butter to grease the pan lightly, then add 3/4 of a ladle full of the batter mixture to the pan. As soon as you add the batter to the pan, use the handle of the pan to lift it and move the batter around.

Cook for about 1 minute, until the edges start becoming golden brown and lift off from the pan slightly.

Turn the crepe over to cook the other side for about 30-40 seconds. It doesn’t need to cook long.

Take the crepe out of the pan by sliding the crepe out of the pan onto a plate. You can fold them in half to form a half circle then another half for the triangle. You can also roll them.

You are ready to serve once you’ve cooked all the batter.

Note 1: To have your eggs and milk at room temperature, take them out of the fridge at least 2 hours before you start using them.

Crepes served with plain yoghurt, grapes, pawpaw and a pomegranate syrup.

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