125 grams or 1 cup flour
1 tbsp granulated sugar or sub
180ml whole milk
120ml water
2 eggs
1½ tsp vanilla extract
a pinch of salt
whipped cream
chocolate syrup
Melt the 3 tbsp butter and let it cool for 10 minutes so it doesn’t cook the eggs. Mix all other ingredients together and beat the batter until it’s well combined. Cool the batter the fridge for at least 15-30 minutes.
To cook the crepes, melt a small piece of butter in a frying pan then pour ¼ cup of the batter into the centre of the pan, tilt the pan so the batter spreads evenly to all sides, on low heat let it fry until the bottom is golden. Flip the crepe to the other side and let it cook for one more minute.
Transfer the crepe to a plate and lightly grease it with a small piece of butter so it stays soft and doesn’t dry out. Repeat for the remaining batter.
To make the filling: beat the whipping cream until light and fluffy then add condensed milk to the cream (the amount of the condensed milk depends on how sweet do you want the cream to be).
To assemble the crepe: Transfer the crepe to a plate, then add some whipped cream to the centre of the crepe, garnish with slices of bananas, strawberries, and chocolate syrup.

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