Breakfast Crepes



50 grams melted butter
500 mls. Milk
200 mls. Water
250 grams plain flour
4 eggs
1 salt


Place above in a food processor and process till very smooth. Place mixture in fridge for 30 minutes.

Heat a well-oiled fry pan over medium heat and pour in a small ladle of batter, twirling the pan as you pour to cover the base. Cook 2-3 minutes or until the edges of the crepe are light golden. Turn over and cook for a further minute.

Turn onto a plate and cover with a kitchen towel to keep warm. Repeat with remaining batter.

If not using the crepes immediately, let them cool and then roll 2 or 3 together inside plastic wrap and freeze. These can then be thawed and filled with berry sauce or any filling of your choice. Place in microwave for 30 seconds to warm through. Dust with powdered sugar and pipe on whipped cream.