Categories
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Crepe Pieces |
Tips: Before you add the batter to the skillet,
make sure the oil is very hot. Tilt and roll
the pan as you pour the batter in, to
spread it over the bottom in a thin layer.
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Prep Time: 5 min
Cook Time: about 10 min
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Yield:4
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INGREDIENTS: |
| 2 tbsp |
superfine sugar |
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| 1 tsp |
ground cinnamon |
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| scant 1 cup |
all-purpose flour |
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| pinch |
salt |
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| 2 |
eggs, lightly beaten |
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| 1/2 cup |
milk |
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| 14 oz can |
apricot halves in syrup |
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corn oil, for brushing |
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DIRECTIONS:
- Put the sugar and cinnamon into a bowl, stir to mix, and reserve. Sift the flour and salt into a separate bowl. Whisk the eggs and milk into the flour and continue whisking to make a smooth batter.
- Drain the apricot halves, reserving the syrup, then whisk the syrup into the batter until combined. Coarsely chop the apricots and reserve.
- Heat a large crepe pan or heavy-bottomed skillet and brush with oil. Pour in the batter and cook over medium heat for 4-5 minutes, or until the underside is golden brown.
- Turn over with a spatula or palette knife and cook the second side for 4 minutes, or until golden. Tear the crepe into bite-size pieces with 2 spoons or forks.
- Add the apricots to the pan and heat through briefly. Divide the crepe pieces and apricots among individual plates, sprinkle with the sugar and cinnamon mixture, and serve immediately.
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