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R5
SUGAR AND SPICE PIKELETS
Makes 24
2 cups plain flour
2 teaspoons baking powder
¼ cup brown sugar
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon mixed spice
2 x 60g eggs, lightly beaten
1 tablespoon honey
1 cup milk
45g butter, melted
1. Sift flour, baking powder, sugar and spices into
the small mixing bowl.
2. Using Speed 2 gradually add eggs, honey, milk
and butter.
3. Increase to Speed 3 and beat until consistency
is creamy and smooth.
4. Allow mixture to stand for 5 minutes before
using.
5. Pour level tablespoons of mixture about 4cm
apart onto a preheated lightly greased frying
pan, we recommend Breville’s BCP200 - Crêpe
Creations™, pictured.
6. Cook over a medium heat until bubbles start
to burst on top surface. Turn and cook second
side until golden.
Serve with jam and whipped cream.
Batters
CRÊPES
Makes 10-12
1½ cups plain flour
¼ teaspoon salt
3 x 60g eggs, lightly beaten
1 cups milk
2 tablespoons butter, melted
1 tablespoon butter, for greasing
1. Sift flour and salt into the small mixing bowl.
2. Using Speed 2 gradually add eggs, milk and
melted butter
3. Increase to Speed 3 and beat well until
smooth. Do not aerate.
4. Transfer batter to a jug for easier pouring.
5. Heat a small crêpe pan, we recommend
Breville’s BCP200 - Crêpe Creations™,
pictured, or a non-stick frying pan. Add a small
amount of butter for greasing, swirl around pan
as it melts then remove by wiping with thick
layers of paper towel.
6. Pour sufficient batter into pan and swirl to
thinly cover. Pour off any excess.
7. Cook for 20-30 seconds over medium heat.
Turn crêpes over and lightly brown the other
side. Transfer to a plate and keep warm.
8. Continue cooking the remaining batter in this
manner, greasing the pan when necessary with
remaining butter.
Serve warm, sprinkled with caster sugar and
drizzled with lemon juice.
BCP200 - Crêpe Creations™