So second way with pancakes today – delicate, thin and silky French Crepes.
These are so simple to make once you have mastered the knack – brilliant plain with sugar and lemon but also a fabulous trick to have up your sleeve for a “leftovers” dinner – you know when you need to use up something like leftover bolognaise sauce or chill but there is not quite enough to go around? Couple of tablespoons wrapped in a crepe, a quick sauce or a grating of cheese and under the grill for a few minutes. Yum!!!!
Well worth having a go and getting this recipe under you belt – real frugal luxury!
- 100g plain flour
- pinch of salt
- 1 egg
- milk to mix
Beat all the ingredients together in a bowl with enough milk to make a smooth batter the consistency of single cream.
Leave to stand if you can for about an hour, it really does make the finished crepes much silkier.
Using a small frying pan or omelette pan, heat the pan on a medium heat and grease with a piece of kitchen roll dipped in a little oil.
Pour in enough batter to cover the bottom of the pan in a very thin layer – you can swirl the pan around to help you do this.
When the top becomes “dry” you flip the crepe over to cook the other side.
Store wrapped in a clean tea-towel to keep warm whilst you do the rest.