Boo! All crepes can be spook-tacular when you stack ’em up with some spider web 👻 have some fun & add some edible “spiders” too, check out how to create them below 🕷 (don’t forget to remove the non edible part for the kids pls!) You can add your own fave toppings too if you want (frankenstein it!) then pls share your creation and tag us!
|330 ml Milk|
|3 Eggs (Large)|
|2 tbsp Sugar|
|2 tbsp Unsalted Butter (Melted)|
|½ tsp Salt|
|1 cup All-Purpose Flour (125 g)|
|120 g Raisins (Black or Golden)|
|3 Bananas (Small)|
|10 tbsp Condensed Milk|
|10 tbsp Milo Powder|
|1 cup Icing Sugar|
|½ tsp Vanilla Essence|
|Other items needed: Flower wire|
- Make the crepe batter by adding 300 ml milk, eggs, sugar, melted butter, salt, & all purpose flour into a blender. Blend until smooth then strain it into a bowl and cover with plastic wrap. Chill in the fridge for 20 minutes.
- Heat a nonstick pan over medium heat then brush with a bit of melted butter.
- Stir the cooled batter well & pour ¼ cup of batter* into the heated pan, swirling the pan to spread out the batter evenly, then cook for about 1-1 ½ mins or until edges have started to brown.
- Flip the crepe over & cook the other side for another 30 seconds then remove it from the pan. Repeat with the rest of the batter, then set crepes aside.
- Make the spider legs by cutting some flower wire to 8 pcs of 1 ½ inch in length each, for one spider. Pierce 3 pieces of raisins with the wire for each leg, leaving a bit of wire open at one end.
- For the spider body cut a piece of banana to ½ inch thickness, then poke it with 8 spider legs to make your spider.
- Place a crepe on a plate & spread 1 tsp of condensed milk over it thinly, then sieve about 1 tbsp of Milo powder over it. Use some icing to draw the spider web pattern on the crepe, then place the spider(s) on the crepe to serve!
- (Not shown in video) For the icing: mix 1 cup of icing sugar, ½ tsp of vanilla essence and 30 ml of milk into a bowl & whisk well, then spoon it into a piping bag.
*NB: We used ¼ cup batter for a 10-inch pan. We recommend you use ⅓ cup for a 12-inch pan or 3 tbsp of batter if using an 8-inch pan.