Use this simple crêpe combine to make candy or savoury pancakes. There’s sufficient batter to make a fundamental course and dessert for a household of 4.
- Prep:5 minutes
- Prepare dinner:20 minutes
- plus resting
- 175g , for frying
- STEP 1
Weigh the flour in a big jug or bowl. Crack within the eggs, add half the milk and a pinch of salt. Whisk to a clean, thick batter. Add the remaining milk and whisk once more. Put aside for a minimum of 30 minutes.
- STEP 2
Warmth a big non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the surplus with kitchen paper. When the pan is sizzling, add sufficient batter to simply cowl the floor, swirling it and pouring any extra again into the bowl. The pancake needs to be as skinny as doable. When the perimeters are peeling away from the perimeters of the pan, shake it to see if the pancake simply releases and is browning on the underside. If not, prepare dinner a bit longer. Flip and prepare dinner the opposite aspect for a minute or two. Serve, or preserve heat in a low oven.
