Classic Pancakes – Crêpes
Servings: Makes 10-12
- 7oz plain flour
- Pinch of salt
- 2 eggs
- ¾ pint milk
- 2 tablespoons melted butter plus extra for cooking
- Sift the flour into a bowl, add the salt and make a well in the centre.
- Add the egg and most of the milk and whisk until smooth.
- Add the remaining milk gradually & whisk until well mixed.
- Let the batter rest for 30 minutes. Then add the melted butter.
- If it seems too thick you can add a little more milk. It should have the consistency of double cream.
- To cook the pancakes, heat a non-stick frying pan, about 20cm wide over a medium heat until hot. Swirl in a little butter and tip out any excess or use butter paper to grease the pan (you don’t want any excess fat).
- Then add a small ladel of the batter, just enough to coat the base of the pan. Don’t add too much or your pancake will be too thick. Swirl it quickly until it covers the base. Cook for a few minutes until lightly coloured underneath then flip over with a palette knife and cook for a minute more until nicely coloured on both sides.
- You can keep the pancakes in a warm oven layered up on a plate, until ready to serve.
Clean your pan between pancakes if it is getting too brown and likewise turn down the heat when need be. Have two pans going at the same time if possible, otherwise it can be a slow process!