Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the milk, flour, sugar, eggs, melted butter and a pinch of salt in a blender and whizz until smooth, and the consistency of single cream. Rest for 10-15 minutes.
Heat a small teaspoon of butter in a non-stick crêpe pan, or a 15cm frying pan, and brush around the base of the pan with a silicone spatula or piece of kitchen paper. Add a small ladle of the mixture to the pan, and tilt the pan to thinly coat the base. Cook for 1-2 minutes until the edges release from the side of the pan, then flip and cook for a further 1 minute until lightly brown. Repeat until you use all the batter, you should have about 12 crepes. Keep warm in a low oven while you cook the rest.
To serve, add the fruit, chocolate sauce and whipped cream, or serve with a squeeze of lemon juice and a sprinkling of sugar.