Here’s one more summery recipe that is easy to repeat. Honey crepes! They are good for weekend lazy breakfast or brunch, as a quick dessert, well, they are just good! 🙂 They are light with a gentle hint of honey flavour. And I think they can be considered as healthy, too - they are sugar-free! 🙂
The recipe makes 12-15 crêpes.
Recipe from Donna Hay Magazine
- 150g/ 1 c all-purpose ﬂour, sifted
- 2 T honey
- 4 eggs
- 250ml/ 1 c milk
- 250ml/ 1 c single (pouring) cream
Place the ﬂour, honey, eggs and ¼ cup (60ml) of the milk in a bowl and whisk until well combined. Gradually add the remaining milk and cream, whisking constantly until smooth. Strain the mixture through a ﬁne sieve, cover and allow to stand for 20 min. Heat a lightly greased non-stick crêpe or frying pan over low heat. Pour enough batter into the pan, swirling to cover the base. Cook for 2–3 min., turn gently and cook for a further 1 minute or until just golden. Place on a sheet of non-stick baking paper and cover with a clean tea towel to keep warm. Repeat with the remaining batter. Serve warm or cold with more honey/ honey comb, mascarpone, jam etc.