
Thin Crêpes with a Spiced Biscuit Spread
These thin, buttery crêpes come with a homemade spiced biscuit spread on the side. The SuperSonic Chopper Extra first grinds the biscuits into powder for the spread, then, fitted with its paddle, mixes a completely lump-free batter in that same bowl.
- Total time
- 145 min
- Prep
- 10 min
- Cook
- 15 min
- Rest
- 120 min

Ingredients
Method
Start with the spread: grind the biscuits down to a fine powder in the SuperSonic Chopper Extra. Work in the evaporated milk, honey, cinnamon and salt, blend until smooth, then chill for around 2 hours to thicken.
Rinse the chopper, dry it, and attach the paddle. Pour in the crêpe batter ingredients in the order given, turning gently until the mixture is even.
A rest of around thirty minutes improves the result, if time allows. A batter that has thickened too much can be loosened with a splash of milk.
Heat a non-stick pan, add a ladleful of batter and swirl it around to coat the base in one motion. As soon as the underside colours, flip the crêpe to cook the other side.
Keep going until the batter runs out, keeping finished crêpes warm as you cook. Serve with the biscuit spread or any other filling you fancy.







