Omelette (Pancakes/Crepes)

Name: Omelette (Pancakes/Crepes)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 10 crepes (approx), 3-4 serving(s)
Ingredients: 1 1/2 cups plain flour; 1/2 cup self raising flour; 2 eggs; 1 1/2 cups water, mixed with; 1 1/2 cups milk; 2 teaspoons oil (flavourless, like sunflower); 1 pinch salt

(3)

Recipe by Chickee

I know this says Omlette but that is what they are called in Swiss! (pronounced om-le-tteh). They would be thin pancakes or crepes in Oz. We usually fill with sliced fried mushrooms and cheese. I had a really nice one last night with Nutella and crushed nuts! Yield will depend on the size of your pan and how thin you can make them (and how many you want to eat! We usually have 2-3 each)

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READY IN: 1hr

SERVES: 3-4

YIELD: 10 crepes (approx)

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups plain flour
¹⁄₂

cup self raising flour
2

eggs
1 ¹⁄₂

cups water, mixed with
1 ¹⁄₂

cups milk
2

teaspoons oil (flavourless, like sunflower)
1

pinch salt

DIRECTIONS

Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
Add lightly beaten eggs and half the milk-water.
Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
Whisk some more, for about 1 minute.
Add oil and salt, whisk for 1 more minute until smooth and frothy.
Refrigerate for 1/2 hour.
Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
Spray a nonstick pan with oil and heat it up (not too hot!).
Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
Put the pan back on the heat and cook the underside until it is browned.
Flip.
Cook until ready.
Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

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