BREAKFAST FOR ONE
One of the things I really struggle with, is cooking for one. Most of the time I will be cooking for 4 to 8 people but serve lesser people, and I thought this year I should try my best to change this and not waste. I also know that there are many people like me out there, so this is for them too.
I hope you will enjoy making this recipe and of course, without doubt, feel free to double or triple the recipe according to your needs.
For the crêpes:
1 Extra Large egg
50g Cake Flour
115ml Full Cream milk, at room temperature
35ml Cream, at room temperature
1 Tablespoon sugar
1 Tablespoon Frangelico (see note 1)
10 Drops caramel essence or 1 Teaspoon Vanilla Extract
Butter, for greasing the pan
2 Tablespoons honey
- In a medium bowl and large measuring jug, beat the egg, milk, cream, sugar, caramel essence or vanilla extract and Frangelico with a whisk.
- Sieve flour and add half to the liquid mixture, then whisk, add the other half and whisk until no lumps remain. Let the mixture rest for at least 30 minutes.
- Heat a slightly greased (with butter) medium frying pan over medium heat. Using a 1/4 cup (see note 2) for each crepe, scoop the batter onto the frying pan. Tip and rotate (or swirl to cover the bottom of the pan) the pan to spread the batter as thinly as possible.
- Cook for 2 to 3 minutes then loosen the edges with a spatula and flip the crepe and cook the other side for about 30 seconds (to a minute), or until slightly brown.
- Make all 4 crepes while greasing the pan with butter in between each crepe. Layer the crepes on a plate with a baking paper.
- Serve while warm, drizzled with honey and top with Greek yoghurt and homemade strawberry preserve.