This recipe turns out perfect thin, fillable and foldable pancakes every time and will make about 8 from a 20cm frying pan/girdle.
100g plain flour
2 medium eggs
pinch salt
275ml milk
1 tbsp melted butter
butter for greasing the pan
Sift the flour and salt into a large bowl and make a well in the centre, whisk your eggs and pour into the well, bring the flour into the eggs using a knife and add the melted butter. Slowly start to add the milk. Once you have mixed in all the flour, change to a whisk and continue to add milk and beat until you have a batter similar to cream in consistency. You may not need all the milk.
Heat your pan to medium and add a little knob of butter, using kitchen towel or a pastry brush to coat the whole of the pan.
Transfer the batter to a jug and pour enough of the batter into the pan and tilt it quickly to make an even, thin layer right to the edges of the pan.
Use a palette knife or fish slice to gently lift the edge to see if the pancake has browned underneath. If so, flip over carefully. Cook for another 30 seconds or so, until the other side is cooked through and place on a plate with a square or greaseproof on top, or on a single layer on a clean tea towel.
The first pancake rarely works out perfectly, don’t be disheartened! Continue until all the mix is gone.
Serve with any filling you like. Here are a couple of my favourites.
Crepe Recipes
Rarebit Crepes
Fry some onions and bacon lardons in butter and when cooked, add 1 tbsp plain flour. Add 50ml milk and 50ml of beer slowly to make a thick roux. Add 100g of grated mature cheddar, 1 tbsp wholegrain mustard, 1 tsp mustard powder, dash of worcestershire sauce and a dash of tabasco. Stir in a chopped spring onion. Spoon filling into the centre of a crepe and fold over on each side. Add another spoon to the top and sprinkle over more cheese and grill until bubbling.
Pistachio Crepes
I love a pistachio cream. You can make your own by soaking 150g pistachio kernels in hot water and rubbing them in a tea towel to remove the skins. Then blitz them in a blender with skinned pistachio kernels with 2 tbsp icing sugar, scraping down the sides until you have a paste. Add some water or milk if it looks too thick. Melt 2 tbsp butter and 100g white chocolate in a bowl over a simmering pan and set aside to cool. Whip some double cream to soft peaks and gently fold into the cooled chocolate mixture. Spread a crepe with the pistachio paste, then spoon over some of the chocolate cream and continue until you have a stack of cream filled crepes. Dust the top with icing sugar, a few chopped pistachios and some grated white chocolate.
