Cover tightly with plastic wrap so it doesn't absorb other fridge flavours
Note - these cook very quickly and need all your attention for 10-15 minutes. Keep the kiddies occupied somehow :)
- 2 eggs
- 200ml nonfat milk
- 1/2 cup cornflour (80g or 6 TB)
- oil spray
You'll also need paper towel
Whisk eggs, milk, then add flour and whisk a little more.
Heat a small non-stick skillet (I used a 18cm) until very hot. A heavy based skillet is best.
Spray skillet lightly with oil.
Pour 20-30ml of the batter into the pan (I measured 30 ml in a medicine glass) and QUICKLY swirl the pan. The batter will cook in about 20 seconds, so be quick!
When the batter no longer looks shiny, flip and cook other side for about 20 secs.
Get a plate and put one sheet of paper towel on it.
Flip the crepe onto the plate.
Repeat, stacking the crepes with a sheet between each one (stops them getting soggy and sticking together.
To serve, put a few teaspoons of cold filling and roll up (or fold up). For hot crepes, microwave for about 20-30 secs each.
Not on Core? The total of this recipe is 9 points (2 pts for 3 crepes)
Note - the acceptability of using of corn flour in "Core" cooking is debatable, as not all brands corn flours are Core. If in doubt, the amount used is 4 points, divvy up.