Crepes

AKA pancakes – the French/English kind.  Thin, a little bit lacy in this picture!  Very quick and easy to make.  The fillings are according to your imagination.  The recipe is simple.

Pancakes or Crepes(makes 8)

100g plain flour

1 medium egg

300ml milk

Knobs of butter, to cook

Filling/topping of choice

Sift the flour into a bowl, make a well in the middle of the flour and crack in the egg.  Using a whisk start to whisk the egg and gradually incorporate some flour as you go – the mix in the middle will become sticky and thick, don’t worry.  Then gradually whisk in the milk, bit by bit – splash it into the middle, and keep whisking in the middle.  Eventually you will have a batter with all of the flour incorporated.

Heat a frying pan over a moderate heat, add a knob of butter and allow it to melt and swirl it around the pan.  Pour in approx half-a-ladleful of batter and swirl it round the pan.  Cook for approx 30 seconds until the pancake movers freely in the pan.  Flip – either in the air or with a fish-slice – and allow the other side to cook for approx 20 seconds. until golden  Slide from the pan and keep warm on a plate in an oven or serve immediately.  Repeat with the remaining batter.  Cover/fill pancakes with your filling/topping of choice and enjoy!

We chose to have a savoury pancake – with Cheddar and ham.

Then plain and simple, good old-fashioned sweet pancakes with lemon and sugar.  Sharp, fresh, vitamin C goodness.

Pancakes really need to be served piping hot – otherwise they can be a bit unpleasant.  Little niece and nephew love Nutella on their pancakes – little chocolate lovers.

Sweet or savoury?

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