I've now made these many times and the recipe always works perfectly. The batter keeps well in the fridge too.
For thin crepes good for eating as they are cooked I use 1/4 cup of batter per crepe in a 20cm crepe pan. For slightly thicker crepes good for keeping and wrapping arounds things I use 1/3 cup in the same size crepe pan. I get 12 crepes from the full recipe using 1/3 cup of batter per crepe.
Discovered a very easy dessert using these crepes that keeps at least 24 hours in the fridge:
ingredients
Cooked crepes (one per serve)
2 strawberries per serve
3 slices mango per serve
2 teaspoons lemon curd per serve (I make a half quantity of Tenina's from FFS)
1 teaspoon double cream per serve
method
For each serve put one teaspoon of lemon butter and one teaspoon of double cream in the centre then swirl these together to make a rectangle about 4cm wide and 10cm long in the middle of the crepe. Put a slice of mango down each long side of the cream and lemon butter mix and then three strawberry halves down the middle. Then roll up the crepe and put into a dish with the ends down. You can stack the rolled crepes on top of each other and they will be fine. Chop the remaining fruit into a smallish dice and mix it together.
To serve, put a teaspoon of lemon butter on top of each crepe then evenly distribute the chopped fruit on top of the crepes.
