About this recipe:Go overboard - serve these extremely light and delicious crêpes as dessert with cream and your favourite fruit, preserves, lemon and sugar, or chocolate spread.
450ml (16 fl oz) semi skimmed milk
150g (5 oz) caster sugar
250g (9 oz) plain flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon vegetable oil
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Method Prep:10min › Cook:20min › Ready in:30min
Place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; purée until smooth.
Lightly butter a small frying pan; heat over medium heat. For each crêpe, pour 4 tablespoons batter into frying pan; immediately rotate pan until batter covers bottom. Cook until light brown. Run spatula around edge to loosen; turn and cook other side until light brown. Stack crêpes, placing greaseproof paper between each; keep covered until ready to serve.
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Altered ingredient amounts.
I can't believe I forgot to rate this recipe. I have been using it for months. I use only 4 tbsp. sugar, and 2 tsp. baking powder. I add an extra 100ml milk....otherwise, they are too much like pancakes. Anyhow, I love it with my modifications.:-) - 15 Sep 2008