It’s Pancake Day!! Albeit I have already had Pancake Saturday…
Ain’t nothing wrong with having pancakes for dinner tonight so here is a foolproof recipe for classic crepes you can try (makes 6):
- 110g plain flour
- Pinch of salt
- 2 large eggs
- 200ml milk
- 1 tablespoon golden caster sugar
- 50g butter, melted (2tbsp for batter)
Sift the flour and salt into a mixing bowl and make a well in the middle. Crack the eggs into the well and whisk until all the flour is incorporated. Slowly pour in the milk and whisk until smooth. Mix in the sugar and butter. The batter should be the consistency of single cream.
Heat a non-stick frying pan on meduim and using the rest of the melted butter brush over the base of the pan before cooking each pancake. Using a ladle pour the batter (about 2/3 of a cup) into the centre of the pan and swirl until the whole base is coated. Once the pancake starts to brown turn it over and cook the other side. Should take about 2 minutes for each pancake.
Serve open or folded with your favourite filling but what I like to do is roll them up into tubes and slice them about 3/4″ slices so they almost turn into pancake tagliatelle. Spinkle with caster sugar and lemon juice. Eat.