Crepes (Vietnamese)

Ingredients

100g plain flour
2 eggs
1 tbsp corn oil
15Oml UHT milk combined with
1/4 tsp salt

Method

To make the crepe batter, sift flour into a bowl, make a well in the centre and gradually stir in the eggs, oil and milk mixture.

Mix well to form a smooth batter. Sieve, then cover and stand for 50 minutes.

Pour one to two tablespoons of the batter into a heated non-stick pan. Tilt pan in a circular motion until the pan bottom is coated with a thin layer of the batter.

Cook over medium low heat until lightly browned. Fold crepe into a quarter.Serve crepe with raspberry conserve topped with a scoop of vanilla ice-cream and strawberries.

From Kuali.com