• Sarah Rainey

Quick-fire crepes

I could eat crepes / pancakes / drop scones any time of day, any day of the week and any week of the year. So even though it's nowhere NEAR pancake day, I wanted to share this recipe for quick-fire crepes - because everybody needs to know how to make crepes in a hurry.

They're versatile, so you can top them with sweet or savoury treats, roll them up or eat them flat, and tuck into them hot or cold. I'd love to hear your favourite crepe toppings in the comments box... mine's frozen berries drizzled with hot Nutella. NOM.



Makes 4

Ingredients:

130g cottage cheese

25g porridge oats

2 egg whites

Method:

Put all the ingredients in a blender and whizz until fully combined. Put the batter in the fridge until you’re ready to use it.

Hear a little butter or oil in a small frying pan over a medium heat.

Use a ladle to pour a quarter of the batter into the saucepan and swirl it around so it evenly coats the base.

Cook for a minute on one side before flipping to the other, using a fish slice or palette knife.

Repeat on the other side – and then for the rest of the batter.

Serve hot, with sweet or savoury toppings. Best eaten on the day they’re made, but the batter will keep for 2-3 days in the fridge.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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