Ingredients
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3/4 cup plain flour
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2 teaspoons caster sugar
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3 eggs, lightly beaten
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2 tablespoons vegetable oil
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3/4 cup milk
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Canola oil spray
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Sliced strawberries, to serve
White chocolate custard
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1/2 cup milk
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1/2 cup thickened cream
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2 egg yolks
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2 teaspoons cornflour
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2 tablespoons caster sugar
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80g white chocolate, chopped
Method
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1Sift flour into a bowl. Stir in sugar. Whisk egg, oil and milk together in a jug. Gradually add egg mixture to flour mixture, whisking until smooth and combined. Cover. Set aside for 30 minutes.
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2Make custard Place milk and cream in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until hot (don’t boil). Whisk egg yolks, cornflour and sugar together in a heatproof bowl. Gradually whisk in hot milk mixture. Return to pan. Add chocolate. Cook, stirring, over medium heat for 5 minutes or until custard thickens and coats the back of a spoon. Transfer to a heatproof bowl. Cover surface with plastic wrap.
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3Spray an 18cm (base), non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 8 crepes.
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4Serve crepes with white chocolate custard and sliced strawberries.
Source: taste.com.au
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