Recipe: French Crêpes (pancakes)
Crêpes, or thin pancakes (a world away from the small, thick pancakes you get in America) are an indulgent and comforting way to start the day.
They are also extremely versatile, they freeze very well between sheets of greaseproof paper and can be defrosted as and when you need them. You can make the recipe omitting the sugar and they can be used for a range of savoury dishes as well (I'll keep you posted about recipes for these!)
The recipe (serves 2):
Ingredients:
1 x egg
50g plain flour
2 tbsp sugar
1 tbsp melted butter
250ml milk
Method:
1. Combine the egg, sugar and milk in a bowl.
2. Add the flour a little at a time, stirring each time.
3. Add the melted butter and leave to stand for 30mins — 1hr.
4. In a lightly greased or non-stick pan, swirl a small amount of batter so that it covers the bottom of the pan. 5. Cook for about 1 min on the first side until golden, then flip and cook for 20 seconds on the other side. 6. Fold and serve on a warm plate with lemon and sugar. 7. Enjoy!
Tips: You can fill any small holes in your pancake with a small amount of batter before you flip the crepe.
What to avoid: Having the pan too cool, you want the batter to start cooking as soon as it hits the bottom of the pan.
If there's a breakfast recipe or any other recipe that you particularly want to see then do comment!