White Sugar
The uniform size of the...
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Savoury
Asparagus Crepes
2 hours
40 mins
Easy
12
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- Ingredients
- Method
Ingredients
- 1 Large Tin Asparagus Spears, Preferably Green
- 185g Flour
- 2 Eggs
- 1 ½ Cups Milk
- 1 tsp Salt
- 1 tsp Chelsea White Sugar
- 1 Tablespoon Oil
- Butter
MORNAY SAUCE
- 2 Tablespoons Flour
- 2 Tablespoons Butter
- 1 Cup Milk
- Nutmeg
- ½ Cup Grated Cheese
- Salt and Pepper
- Grated Parmesan
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Method
Sift the flour into a bowl, add the eggs and gradually beat in the milk until mixture is smooth and about the consistency of thin cream. Add the oil and Chelsea White Sugar. Leave to stand at least 2 hours.
Melt a little butter in a frying pan and make small thin crepes. Keep warm.
Drain the asparagus and make the mornay sauce. Roll each asparagus spear into a small pancake and pack, cigar fashion, in a shallow ovenware serving dish. This may be done ahead of time and kept covered in refrigerator.
Pour on the hot mornay sauce, sprinkle with parmesan, place in a hot oven until brown and bubbly, about 15-20 mins.
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White Sugar
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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