Crepes, Eggless Sweet Crepes for Desserts
by Tarla Dalal
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- Mix the plain flour, cornflour, milk, sugar, salt and ½ cup of water. Mix very well until no lumps remain.
- Grease a 125 mm. (5") diameter non-stick pan with the butter and gently heat the pan.
- Pour 2 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
- When the sides starts to peel off, turn the crêpe around and cook the other side for 30 seconds.
- Repeat for the remaining batter, greasing the pan with butter when required.
- Crêpes can be made ahead of time and stored refrigerated in plastic film.
- VARIATION : CHOCOLATE CRÊPES
- Add 2 tablespoon of cocoa powder to the above recipe to make Chocolate Crêpes.
Nutrient values (Abbrv) per serving
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