Ingredients
- 100g plain flour
- 2 eggs
- 300g whole milk
- Grease spray for cooking
Ingredients (Croissant Chocolate Butter)
- 2 leftover croissants
- 20g icing sugar
- 20g rapeseed or vegetable oil
- Teaspoon of cocoa powder
Ingredients (Soaked Apricots)
- 100g dried apricots
- 100g sugar
- 200g water
- 1 cinnamon stick
- 1 bay leaf
- Pinch of vanilla seeds
Coach House Crêpes
Method
- Mix the ingredients well with a whisk or hand blender.
- In a large flat pancake pan, on a medium heat, spray with grease spray.
- Ladle in a very thin layer of pancake batter.
- Give it your best toss.
Method (Chocolate Butter)
- Place croissants into the oven after dinner while it is hot and leave overnight turned off until they are completely dry and crumble.
- In a food blender, crush croissants, add sugar and cocoa, and blend to a paste.
- Slowly stream in the oil.
- You should have a homemade Nutella-style spread.
Method (Apricots)
- Cut apricots in half.
- Bring water, sugar, and spice to the boil.
- Add apricots and simmer for 10 minutes until apricots are plump and tender.
