Sunday crêpes

Sunday Crêpes

serves 1-2 (you can always double the amount)

Method:

1. Beat the egg in a jug/bowl then whisk in the rest of the ingredients.

2. Leave to rest in the fridge for 30 minutes to let it thicken.

3. Once it has sat in the fridge, stir the mixture and heat a medium/large frying pan over a medium to high heat and spritz some cooking spray or add a knob of butter/coconut oil.

4. Once pan is hot, pour in some of the batter just enoigh to cover the bottom of the pan and tilt the pan to spread batter. Let it cook for about a minute until some bubbles appear then flip over and cook the other side for another 30 seconds till golden brown. Then add any toppings such as marmalde or banana and chocolate on top whilst it’s on the pan, fold over, then fold again into quarters.

   TOP TIP: To keep the crêpe stack warm whilst preparing the others, place them on a plate and seal some tin foil on top.

Ingredients:

• 1 Egg

• 30g Wholemeal Flour (you can use any flour) adjust to consistency.

• 1/2 tsp Vanilla Extract

• 250ml Milk

• Spritz of Cooking Spray or 1/2 tsp Butter/Coconut Oil

  + Any toppings (My fave is a squeeze of lemon and a sprinkle of icing sugar)

et voilà