Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
Crepe
- 1 cup plain flour
- ½ cup milk
- ½ cup water
- 1 egg
- 1 tsp vanilla essence
- Sprinkle of salt
- 2 tsp butter, melted
To assemble the crepe
- Nutella
- Bananas
- Strawberries
- Ice cream
- Chocolate sauce (to drizzle)
- Chelsea Icing sugar (to dust)
Chelsea Products in Recipe
Reviews
138
What did you think of this recipe?
Jayde Vulu
5
Jaimee
good
5
Becs
I don’t get why you had to wait an hour just to cook it!!??? CHELSEA: Resting the crepe batter for an hour allows the flour to fully hydrate and the gluten to relax - this gives a smoother, more tender and flexible crepe that is less likely to tear. It also improves the flavour!
3
Ani Haua
First time ever making crepes and this recipe is it for me. I did add another dash of cold water to thin it slightly more and it worked perfectly 😋😋😋
5
Joe k
good nice and thin, knob of butter, squeeze of lemon and a sprinkle of raw sugar roll and eat
5
Sidney
so good 5 out of 5 it can make more then 4 more like 15
5
H
😄
5
Wyinter & winnie
5
Jack
The best crepes
5
Anna
Delicious great to snack on I had to keep making them because someone kept eating them
5
Method
Mix flour with water and milk.
Then add the egg into the batter, followed with the vanilla essence and salt.
Whisk the batter then add the butter. Mix until just combined.
Rest the batter in room temperature for about an hour or so.
To cook the crepe, grease some butter on a pan and turn on the heat.
Slowly pour a thin layer of the batter in the pan.
When the outer side of the crepe started to curl, flip the crepe and cook for less than a minute.
Take out the crepe and put it on a plate and cover with kitchen towel to maintain its fluffiness.
To assemble the crepe, spread some nutella on top, add sliced bananas and strawberries.
Fold the left and right side of the crepe.
Scoop your favourite ice cream, drizzle some chocolate sauce and dust with Chelsea Icing Sugar.
Scoop your favourite ice cream, drizzle some chocolate sauce and dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
138
What did you think of this recipe?
Jayde Vulu
5
Jaimee
good
5
Becs
I don’t get why you had to wait an hour just to cook it!!??? CHELSEA: Resting the crepe batter for an hour allows the flour to fully hydrate and the gluten to relax - this gives a smoother, more tender and flexible crepe that is less likely to tear. It also improves the flavour!
3
Ani Haua
First time ever making crepes and this recipe is it for me. I did add another dash of cold water to thin it slightly more and it worked perfectly 😋😋😋
5
Joe k
good nice and thin, knob of butter, squeeze of lemon and a sprinkle of raw sugar roll and eat
5
Sidney
so good 5 out of 5 it can make more then 4 more like 15
5
H
😄
5
Wyinter & winnie
5
Jack
The best crepes
5
Anna
Delicious great to snack on I had to keep making them because someone kept eating them
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 2 ½ cups self rasing flour
- ½ cup Chelsea White Sugar
- 2 cups milk
- 2 eggs
- 1 pinch salt
- Chelsea Easy Pour Golden Syrup
learn about baking
How to Choose SugarFor Baking?
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