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SAUCES & BATTERS
CRÊPES
Makes approx. 10 – 12
INGREDIENTS
1¼ cups/312ml milk
3 x 60g eggs, lightly beaten
1½ cups/225g plain flour
¼ teaspoon salt
1 teaspoon vanilla essence
2 tablespoons butter, melted
1 tablespoon oil, for greasing
METHOD
1. Add the milk, eggs, flour, salt, essence,
eggs and butter to the blender jug, mix
on speed 2 with the lid firmly held in
position, mix to form a smooth batter.
2. Lightly grease a small crêpe pan. Heat
pan over a moderate heat.
3. Pour ¼ cup batter into the pan, swirl
mixture to spread evenly over the pan.
4. Cook over medium heat until
golden brown.
5. Turn crêpe over and cook for
30 seconds longer.
6. Repeat with remaining batter mixture.
7. Serve with Raspberry Sauce.
RASPBERRY SAUCE
Makes approx. 1¼ cups
INGREDIENTS
250g fresh or frozen raspberries
¼ cup icing sugar
2 tablespoons Grand Marnier or orange liqueur
2 tablespoons water
METHOD
1. Place raspberries, icing sugar, Grand
Marnier and water into the blender jug,
select speed 3 and blend until smooth.
2. Serve Raspberry Sauce drizzled over
crêpes or ice cream