Music Played22 items
Billie Jo Spears What I've Got In Mind
Mink DeVille Spanish Stroll
Lonnie Johnson Lookin for sweetie
Led Zeppelin Tangerine
Phosphorescent The Mermaid Parade
DEAD OCEANS, 1
Dave Dark I've Resigned
Dandy Livingstone Rudy A Message To You
Young Gifted & Black (Various), Trojan
Caetano Veloso Tropicalia
This Is the Kit Treehouse
need no water records, 2
Syd Barrett Baby Lemonade
Kris Kristofferson Sunday Morning Coming Down
The Rolling Stones The Rolling Stones - Can I Get A Witness
The Rolling Stones, ABKCO
Pernice Brothers Jacqueline Susann
ashmont records, 2
Chick Webb and His Orchestra Down by the riverside
Lynyrd Skynyrd Call me the Breeze
Dan Michaelson and The Coastguards Love Lends A Hand
Humble Pie Drugstore Cowboy
Adam and The Ants Young Parisians
Lindisfarne Meet Me On The Corner
The Best Of Lindisfarne, Virgin
Gerry Mulligan and Ben Webster Gerry Mulligan and Ben Webster - Chelsea Bridge
The Velvet Underground Sunday Morning
Crepes from Britanny
- 100 ml water
- 500 g flour
- 250 g sugar
- 100 g butter
- 5 Eggs
- pinch of salt
- 1 litre milk
To make the batter:
1 - Melt the butter.
2 - Place the flour in a large bowl and form a well in the centre; add in the eggs, sugar and salt. Then mix, adding the flour in a little at a time to stop it forming lumps.
3 - Now pour in the melted butter and milk; the batter should be almost liquid. Let rest for an hour or two.
To cook the crêpes
1 - Pour a half ladleful of batter into the pan and immediately tilt the pan spreading the batter evenly over the surface.
2 - Leave over the heat until the crêpe is set enough to be turned.
3 - Cook for a few seconds on the other side and then slide onto a plate. Keep warm until all the crêpes are cooked.