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Ingredients |
1/2 cup all-purpose flour
1/4 cup sugar
2 eggs
1 cup milk
4 tbsp butter, melted
vegetable oil
vanilla sugar or sugar
2 juicy lemons, cut into quarteres
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Method:
1. Place the flour and sugar in a bowl. Crack in the
eggs and gradually beat in the milk and butter to make a smooth, thin
batter. |
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2. Heat about 1/2 tsp of oil in a crepe pan or small
frying pan. Swirl in a thin coating of batter and cook until golden, flip
over and cook the other side. Fold each pancake into halves or quarters
and serve immediately with a sprinkling of sugar and splash of lemon
juice. Fill 'em Up:
3. Mix together a 8 oz carton of mascarpone with
one tbsp of sifted powdered sugar (maybe a splash of orange or coffee
liqueur). Ripple through three tbsp of ready-made chocolate sauce and
spoon into warm pancakes before folding.
4. Place 2 cups frozen berries in a bowl and
sprinkle over 2 tbsp of powdered sugar. Allow to thaw for a few hours,
then ripple in a 7 oz carton of creme fraiche.
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