date:Jul 29, 2014
orange juice, cold water, lemon rind, vanilla sugar and a pinch of salt. Beat until batter is smooth.
2. Heat an 18cm (base) crepe pan or frying pan over medium heat. Brush pan with a little oil. Pour 2 1/2 tablespoons batter into centre of pan and swirl to coat base. Cook for 1 to 2 minutes or until base is golden. Turn and cook for 30 seconds. Transfer to a plate. Repeat with remaining batter, greasing pan between crepes.
3. Spread 1 teaspoon jam over 1 crepe. Roll crepe up tightly. Repeat w