Sunday, February 3, 2008

Sydney Sunday Crepes

Over the 11+ years we've spent in the USA, we've continued a tradition the family enjoyed at our home in Sydney. On Sunday mornings the children awoke to the unmistakeable aroma of butter browning in the crepe pan. Robert's crepes are a great brunch treat for friends and family.

1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup 2% milk
2 eggs, beaten
1/4 cup butter
Fresh fruit; strawberries, raspberries, blueberries, any berries.
Whipped cream
Maple syrup; the real stuff!
extra butter for the pan

1. Combine flour, sugar and salt; mix well. Add milk and eggs; whisk until batter is smooth. Cover; let stand 1 hour. Melt butter over low heat until it just begins to brown. Stir into batter.

2. Heat a small amount of butter in crepe pan or non-stick skillet over medium heat. Pour 2 to 3 tablespoons batter into pan; immediately rotate pan until batter covers bottom with a thin layer. Cook until lightly browned, about 2 to 3 minutes. Run spatula around edge; turn crepe (or if you are feeling lucky, toss crepe). Continue cooking until bottom is browned. Remove; keep warm. Repeat with remaining batter.

Serve with berries, whipped cream and maple syrup.