Crepes – Three Ways!

From Thermomix Australia – May 2010 Newsletter

Basic Crepes Ingredients

2 eggs

250g milk or buttermilk

Pinch salt

1 tbsp oil

120g plain flour

Basic Crepes Method

Place all ingredients into TM bowl and blend for 20-30 seconds on speed 6.

Allow mixture to stand for at least 20 minutes.

Heat shallow crepe pan, butter the pan with a very small amount of butter and pour batter into hot pan. Never pour batter into unheated pan as it will stick. Turn over once edges start to lift.

Try filling with any one of the following delicious breakfast ideas:

Crepes Hollandaise Ingredients

1 batch Basic Crepes

1 recipe Hollandaise Sauce from Everyday Cookbook

3-4 shaved slices ham

Fresh baby spinach leaves

1 poached egg per person

Salt and freshly ground black pepper

Freshly chopped parsley or herbs of choice

Crepes Hollandaise Method

Lay each crepe onto individual plates.

Spread hollandaise across each crepe.

Lay ham over crepe and fold.

Top with spinach, poached egg and a drizzle of additional hollandaise.

Season to taste. Garnish with fresh herbs and serve whilst hot.

Blueberry Lemon Butter Crepes Ingredients

1 batch Basic Crepes

1 recipe Lemon/Lime Butter from Everyday book (make ahead of time)

Fresh or frozen blueberries, to taste

Blueberry Lemon Butter Crepes Method

Lay each crepe onto individual plates.

Spread with a little Lemon Butter and add a few blueberries. Fold into quarters and drizzle with additional Lemon Butter. A dollop of freshly whipped cream would finish these perfectly.

Choc Banana Crepes Ingredients

1 batch Basic Crepes

1 recipe Hazelnut Chocolate Spread from Everyday cookbook

Sliced bananas as needed

Whipped cream

Grated chocolate, to garnish

Choc Banana Crepes Method

Lay each crepe onto individual plates.

Spread with a little Hazelnut Chocolate Spread and slice bananas over.

Add a layer of whipped cream and roll each crepe.

Grate chocolate over and serve extra whipped cream on the side.

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