Orange Crepe Batter
|Orange juice||125 Milliliter (1/2 cup)|
|Milk||125 Milliliter (1/2 cup)|
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄4 Tablespoon|
|Vegetable oil||1 1⁄4 Tablespoon|
|Orange rind||1 1⁄2 Teaspoon, grated|
Beat the eggs with the orange juice and milk.
Sift the flour with the sugar and salt and gradually add to the egg mixture.
Add the vegetable oil and mix well.
If mixing by hand, strain the batter through a sieve to remove any lumps.
Mix the orange rind into the batter.
Set aside and allow to stand for at least an hour before using.
If too thick, add a little milk and mix well.
Pour one or two tablespoons of the batter (depending on the size of the pan) in the middle of a hot, lightly oiled frypan.
Tilt the pan to spread the batter and cook until the top is dry.
Turn over and cook for 15 seconds on the other side.