Here's
my special recipe for
Celtic
Crepes
From the one and only
Aura
O'Neill
On tour with
The
Silencers
From the home town of
Coatbridge
Crepes are a thinner version of the pancake, once you have the knack,
they are easy to make and even easier to eat! They can be served up with
just about any kind of topping, or fold and roll with a filling, but as
Aura suggests simple is best..
This is what you
need for the recipe...
115g plain flour
pinch of salt
1 egg
1/2 pint milk
1 tablespoon olive oil.
This is how you do
it...
Sieve the flour and salt into mixing bowl add the egg and 1/2 pint of
milk and stir until batter becomes thick. Add the rest of the milk and
oil and beat until batter is thin (like single cream). Heat
the frying
pan to a medium heat and using a pastry brush lightly brush with
a
little butter or oil. Using a small ladle, pour enough of the
mixture
into the frying pan so as to just cover the bottom of the pan...spread
it out evenly. When the crepe starts to cook the mixture will hold
together, then turn once.... cook for a few more seconds on this
side
till golden... Voila!
Serve this with...butter and sugar.
Wash it down with...nothing but cold cider!!!
Turn on the cool sounds of..Air - Moon Safari.
I love this recipe because...It's light, it's cool - it makes you drool!
I learned to cook when...On tour en France.
I've cooked it for...everyone I know!!!
The person I would love to invite to dinner would be...well, that would
be telling!
A song I know about food is...Breakfast in America - Supertramp.
