About the Recipe
These easy homemade crepes are soft, light and perfect for rolling around a generous layer of SunnyB Chocolate Spread. Packed with flavour and naturally nut-free, they're a delicious way to turn a simple breakfast into something special. Serve with fresh fruit, yoghurt or simply enjoy them warm from the pan.
Ingredients
190 g plain flour (1½ cups)
30 g cornflour (¼ cup)
½ tsp salt
½ tsp baking powder
28 g butter, melted
3 large eggs
500 ml milk (2 cups)
SunnyB Chocolate sunflower seed butter for filling
Preparation
Combine the flour, cornflour, salt and baking powder in a large bowl.
Melt the butter in the microwave and allow it to cool slightly.
Add the eggs and milk to the melted butter and blend with a hand blender until well combined.
Pour the wet ingredients into the dry ingredients and blend until smooth.
If there are any lumps, pour the batter through a sieve.
Cover and refrigerate for 1 hour.
Heat a lightly greased skillet or crepe pan over medium-high heat.
Pour in just enough batter to coat the base of the pan with a thin layer.
Cook until lightly golden, then flip and cook the second side.
Repeat with the remaining batter.
Spread SunnyB Chocolate Spread over the warm crepes and roll up to serve.
Notes
Delicious topped with sliced banana, strawberries or a dollop of yoghurt.
Leftover crepes can be refrigerated for up to 3 days or frozen between sheets of baking paper.