Classic Crêpes
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Classic Crêpes
Prep Time15 Minutes
Servings4
Cook Time2 Minutes
Ingredients
150g Plain Flour
350ml Whole Milk
2 Eggs
25g Butter – Melted, Plus a Little Extra for Greasing
125g Raspberries
50g Pistachios – Roughly Chopped
To Serve: 8 tbsp Dunnes Stores Hazelnut Chocolate Spread
Directions
INGREDIENTS
- 150g Plain Flour
- 350ml Whole Milk
- 2 Eggs
- 25g Butter – Melted, Plus a Little Extra for Greasing
- 125g Raspberries
- 50g Pistachios – Roughly Chopped
- To Serve: 8 tbsp Dunnes Stores Hazelnut Chocolate Spread
METHOD
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Whisk the milk and eggs together. Add the milk and eggs in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Lastly, whisk in the melted butter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook the pancake for about 45 seconds on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secondss until it freckles. Makes 8 in total.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
15 minutes
Prep Time
2 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 150g Plain Flour
- 350ml Whole Milk
- 2 Eggs
- 25g Butter – Melted, Plus a Little Extra for Greasing
- 125g Raspberries
- 50g Pistachios – Roughly Chopped
- To Serve: 8 tbsp Dunnes Stores Hazelnut Chocolate Spread
METHOD
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Whisk the milk and eggs together. Add the milk and eggs in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Lastly, whisk in the melted butter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook the pancake for about 45 seconds on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secondss until it freckles. Makes 8 in total.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.