These are the light and lacy French-style pancakes as opposed to the thicker, fluffier American pancakes. Serve with a squeeze of lemon and sugar, Chantilly topping, ice cream, and chocolate or toffee sauces, or wrap them around savory fillings and top with Bechamel sauce. All versions of the crepes freeze well – just use greaseproof paper or baking parchment to separate them.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 oz (115 g) plain flour||10 fl oz (300 ml) milk|
|1/4 tsp salt||1 oz (30 g) butter, melted, plus extra for frying|
|2 eggs, lightly beaten|
Sift the flour and salt into a large bowl.
Make a well in the centre of the flour and whisk in the eggs, gradually drawing in the flour from the sides of the bowl.
Pour in the milk, whisk until the batter is smooth and free of lumps. It should now have the consistency of single cream.
Stir in the melted butter. Cover and leave the batter to stand in a cool place for at least an hour.
Stir the batter again in case any flour has settled at the bottom. Heat the butter for frying in a crepe pan, or other heavy-bottomed, non-stick frying pan, until hot and tip out any excess, keeping just the barest coating on the pan.
Use 1–2 tablespoons of batter for each pancake. Pour in the batter and rotate the pan quickly to ensure the base of the pan is evenly coated with a thin layer.
Heat gently for no more than a minute, and when small bubbles appear on the surface use a spatula to flip the pancake.
Slide the pancake off the pan onto a plate and keep warm. The pancakes can be stacked and covered with foil to keep warm.
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