120 g/4 oz plain flour 1 egg
1 egg yolk 200 ml/7 fl oz milk
50 g/2 oz butter
1 litre/1 3/4 pints Chicken Stock


1.Combine the four egg and egg yolk in a bowl and gradual in the milk - the batter should be quite thin Met 25 g/1 oz of the butter, stir into the batter with a ticho salt and set aside for 1 hour.
2.Heat a knob of the remain butter in a smal frying pan and pour in 1 tablespoon of the batter.
3.Cook for 4-5 minutes until the undersides browned, then flip over and cook for a further 2 minutes until the second side is browned Slide out on to a pale and continue making crêpes in the same way, adding more butter as required, until the batter is used up.
4.Meanwhile, heat the stock in a large saucepan.
5.Cut the crêpes into thin strips, divide among individual soup bowls and ladle the hot stock over them.

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