Chef Tony's Special Crepe Recipe

  • 125g plain flour
  • 15g sugar
  • Pinch of salt
  • 2 large eggs
  • 325 ml milk
  • 100 ml 35% whipping cream
  • Few drops of vanilla extract or zest of orange or lemon for flavoring
  • 20g of clarified butter or non stick spray to cook

To make the batter, put the flour, sugar and salt in a bowl.
Add the eggs, mix well with a whisk, then stir in 150ml milk to make a smooth batter.
radually stir in the rest of the milk and cream.
Let it rest in a warm place for one hour.
When you are ready to cook the crepes, give the batter a stir and add the flavoring ingredient.
Vanilla or zest) Brush a crepe pan with clarified butter or spray with nonstick can and heat. Ladle in a little batter and tilt the pan to cover the base thinly.
Cook the crepe for about 1 minute.
As soon as little holes appear all over the surface, turn the crepe over and cook the other side for 30-40 seconds.
Fold into halves or quarters.
Dust with icing sugar or serve with fresh berries. 
Enjoy, Chef Tony

Holiday Brunch Menu

Instead of a holiday or family dinner, why not consider a hearty brunch?