Make a well in the centre of flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in remaining milk and drawing in the flour to make a smooth batter.
Pour batter into a jug and allow to stand for about 30 minutes.
Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
Fry until golden brown, flip to fry both sides.
Repeat to use up all batter and stack pancakes on a large plate, covered with foil to keep warm.
To serve, return pancake to pan over a reduced heat. Spread Pesto, Peppers, Sundried Tomato, Spinach and Mozzarella
Behind Every Bake
Pesto, Sundried Tomato & Mozzarella Crêpe
CATEGORY: Cream Plain Flour
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What you need:
125g/4oz Odlums Cream Plain Flour
Pinch of Salt
1 Egg
300ml/½pt Milk
Oil, for frying
Filling
Basil Pesto
Peppers
Sundried Tomato
Spinach
Mozzarella
How to:
Sieve flour and salt into a bowl.
Make a well in the centre of flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in remaining milk and drawing in the flour to make a smooth batter.
Pour batter into a jug and allow to stand for about 30 minutes.
Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
Fry until golden brown, flip to fry both sides.
Repeat to use up all batter and stack pancakes on a large plate, covered with foil to keep warm.
To serve, return pancake to pan over a reduced heat. Spread Pesto, Peppers, Sundried Tomato, Spinach and Mozzarella
