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Crepes

250g plain flour
pinch salt
4 eggs
650 ml milk
200 ml thick cream
30g butter

Put the flour and salt into a large bowl. Add eggs, stir through
lightly breaking yokes.

Add the milk, a little at a time. Beat until all the lumps have
disappeared and the mixture forms a thickish paste. Add the rest
of the milk and whisk through.

Stir in the cream.

Leave the batter for half an hour to rest (during this time the
flour absorbs the liquid and thickens).

Using kitchen paper, smear a hot frying pan with a small quantity
of butter. (Note: you don't need a special crepe pan for this. An
ordinary non-stick pan will do.)

Pour in enough batter to cover the base of the pan, then pour the
excess back into the bowl.

Quickly fry the crepe on both sides. (Tip: when the excess batter
is poured back into the bowl, a little batter 'lip' will form on
the side of the pan. Loosen the lip with a knife, then use it as
a handle to flip the crepe over, taking care not to burn your
fingers.)

Turn the crepe out onto a plate. Add the filling of your choice,
roll up and serve.


Suggested fillings

Sweet crepe: spread with strawberry jam then pile with strawberries.
Roll up and serve with cream or ice-cream.

Savoury crepe: fill with leftover bolognaise sauce, roll up and
top with grated cheese.

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