Big Joe and I had great plans for a fun food blowout on Easter Sunday, including a breakfast of crêpes and a dinner of lamb chops with caramelized onion chickpea mash. Well, we certainly accomplished the crêpe task but we did too much grazing during the day (hot dogs and empanadas at Eastern Market; beer, ice-cream and pop tarts at Ted’s Bulletin) to manage any kind of dinner. But, oh well…
Crêpes3 eggs 2/3 cup flour 1 cup milk Generous pinch of salt
1. In a medium bowl, make a well in the centre of the flour, add the eggs and beat til incorporated. Add the salt then gradually add the milk, beating well and scraping down the sides to make a smooth, runny batter. Leave, covered, for about an hour, to allow the batter to thicken.
2. Heat a large, non-stick frying pan over a high-medium heat and grease with plenty of butter, making sure to grease the sides too. Use a ladle to spoon the batter into the pan, swirling the pan around the coat the bottom evenly. Cook for 1-2 mins per side.
Big Joe made a lovely sweet syrup by heating butter, golden syrup and lemon juice in a pan.
Super simple and totally delicious. I managed to steal a shot before we gobbled it all up.