LUXURY FRENCH CREPE MIX
THE PERFECT MIX
Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.
Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.
Combine cream, 2 teaspoons icing sugar mixture and biscuits in a medium bowl.
Fold crepes in half. Spread 1/3 cup biscuit mixture over each crepe. Fold in half again to enclose filling. Dust with remaining icing sugar. Serve.