We pretend to go to France and eat crepes. There is a hint of Southern African influence in the mixture.
Almost no beasts were harmed in the making of this recipe:
1 x cup flour
Some creamy job booze (±1/2 cup) Amarula, Baileys, Melk Tert etc. (leave out if you don’t want to harm the beasts)
Pinch of salt
Splash of yeast or Sourdough starter
Tsp oil
Water to make the mixture quite runny, if its too thick ad more to the bottle and shake, you will see how it flows onto your hot pan. Runnier the better.
Put into an empty wine bottle (obviously you have them lying around, LOCKDOWN). Smash the mixture into the fridge for at least an hour.
Stove top at 4 out of 6 setting. Oil your pan only once or twice. Do a test crepe. 1.5min a side approximately.
Cover each crepe after its cooked and put cinnamon and sugar between each layer.
SMASH them in your face! Enjoy with…