Happy Pancake day 2021! Crepes are a staple in our house. We make them pretty much on a weekly basis, and always honour Pancake Day in the UK. For an occasion like this, we prefer the traditional French crepe recipe. However, we do also enjoy American pancakes, and I’ll post a recipe for that soon too.
You will need:
300g of plain flour
1-2 cup of milk (depending on how heavy the batter is, or if you prefer light crepes)
3 tablespoons of sugar
A pinch of salt
A dash of vanilla essence/extract
Juice from 1 lemon
Butter for frying
- Pour all the flour in a large bowl and make a well in the middle.
- Crack 3 eggs into the well.
- Pour the the milk, gently whisking from the centre.
- Add the sugar, pinch of salt, lemon juice and vanilla essence.
- Keep whisking until the batter is thick and creamy. Add more milk if it’s too thick or if you prefer lighter crepes.
- Heat a knob of butter onto a shallow non-stick pan, on medium heat
- Ladle some batter into the pan and move it around until the whole area is covered.
- Leave to cook and check after about 30 seconds. The crepe should have light brown patches when it’s ready.
- Flip the crepe around and cook the other side.
- Serve with your favourite toppings: Lemon and sugar, berries, chocolate spread… whatever you fancy. Enjoy!
I like to use a sieve to make sure my batter has absolutely NO bits. I pour the batter onto a different container, through a sieve, filtering any bits, until the batter is one hundred percent smooth and creamy. Try it just before step number 6, it makes a difference!