1. Combine our and castor sugar in the Food
Processor. Blend on low speed and gradually
pour in combined milk, water and melted
butter. Blend until ingredients are mixed
together.
2. Transfer batter to a bowl and leave for at least
1 hour. Mixture will be quite thin.
3. Brush a non-stick fry pan with melted butter,
add approx 2 tablespoons of the mixture and
swirl around until base of pan is coated. Cook
for 2 minutes or until golden brown then turn
carefully ip with a plastic spatula and cook the
second side.
4. Remove carefully and transfer to a warmed
plate, cover with plastic lm.
5. Continue to cook the remaining crepes as
above and stack until required.
6. For the strawberry puree, roughly chop or slice
strawberries and place in the small processor
bowl with the sugar. Puree to preferred
consistency.
7. Serve the crepes with strawberry puree and
strawberries.
INGREDIENTS
1 cup plain flour, sifted
2 tsp castor sugar
2 eggs
½ cup milk
½ cup water
2 tbsp butter, melted
Fresh strawberries
Castor sugar to taste
French Crepes
Serves 4
7
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