Recipes (sweet)

Question 1

Ingredients for crepes

Answer 1

To yield 8 crepes:
- 1 cup All purpose Flour
- 2 Eggs
- ¼ teaspoon Salt
- 1 tablespoon Vanilla Extract (optional)
- 1 teaspoon White Sugar (optional)
- 1 cups Milk
- 2 tablespoons Unsalted Butter melted or vegetable oil of your choice

Question 2

How long can you leave crepes in the fridge?

Answer 2

Up to two days in an air tight container

Question 3

Steps on how to make crepes

Answer 3

• Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.

Question 4

Ingredients for pancakes

Answer 4

Yields 8:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter/cooking oil
- 1 cup milk
- 1 large egg

Question 5

Steps on how to make pancakes

Answer 5

• Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
• Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
• Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.