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Crepes


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(makes about 24)

  • 250g plain flour
  • 500ml milk
  • 3 eggs
  • 100g butter melted

Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour.

Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with little to no colour.

Pear and gorgonzola

When the crepe is turned crumble small chunks or gorgonzola, fold and place on a serving plate.

Sprinkle over walnuts and sliced pear and drizzle with honey or maple syrup.

Lemon cream and berry

Whip 250g softened cream cheese with 150g cream. Fold in 400g lemon curd.

Spoon into the centre of crepe and add some sliced strawberries and blueberries. Roll and arrange on a serving plate. Garnish with a dollop of lemon cream, extra berries and dust with icing sugar .


Indian style chickpea crepes (GF /V/Vegan) makes about 8

  • 30ml olive oil
  • 150g chickpea flour
  • ½ tsp salt
  • 1 tsp onion powder
  • 1 clove garlic grated
  • 1 tsp ground turmeric
  • Pinch chilli powder
  • 2 spring onions finely chopped
  • ¼ bunch coriander chopped
  • 300ml water room temp.


Combine all ingredients in a bowl and season to taste. Cover and set aside to thicken for at least ½ hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with no colour. Fill with potato mix and serve.


For the filling

  • 2 potatoes
  • 50g peas
  • 1 tsp turmeric
  • Salt
  • 2 tablespoon veg oil
  • 2 cloves garlic crushed
  • ½ inch piece ginger crushed
  • 1 small red onion sliced
  • 1 tblspn mustard seeds
  • 2 spring onions finely sliced
  • ¼ bunch coriander chopped
  • 2 stems curry leaves
  • 1 green chilli sliced

Wash and dice the potatoes and place in a saucepan. Cover with water and season well with salt and turmeric. Bring to the simmer until tender and strain.
 

Heat the oil in a pan and when hot add the mustard seeds and curry seeds. Allow them to ‘pop’ and then add the garlic, ginger, green chilli and onion. Fry until soft. Add the potatoes, peas and herbs and season to taste. Spoon into the centre of the chickpea crepe and serve with raita, coconut relish and tomato kasundi.

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