All Recipes – Page 6

Crepes

Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
Heat pan over medium heat. Pour 2 1/2 tablespoons (40ml) batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Mix the milk, vegetable oil, water and vanilla extract.
Add flour to the wet ingredients. Do not over-mix. Lumps are perfectly fine.
Set aside for a couple of minutes.
Heat a pan at medium-high heat. Once the pan is hot add the butter and let it melt.
Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.

Mix the milk, vegetable oil, water and vanilla extract.
Add flour to the wet ingredients. Do not over-mix. Lumps are perfectly fine.
Set aside for a couple of minutes.
Heat a pan at medium-high heat. Once the pan is hot add the butter and let it melt.
Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.

Grate unpeeled zucchini coarsely, finely chop onion and bacon.
Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs, season with salt and pepper.
Pour into well-greased lamington tin (base measures 16cm x 26cm)
Bake in moderate oven 30 to 40 minutes or until browned.

Servings

4 to 6 Servings

Prep time

Cooking time

30-40 Minutes

Calories