Crepes – Pancakes

300 g plain white flour

750 ml milk

1 egg

Pinch of salt

Butter for frying

Filling – anything you like

Mixing bowl

Measuring jug or scales

Egg beater

20 cm frying pan

1. Put the flour in a bowl, crack the egg in the middle and pour in about half the milk (350 ml).

2. Mix this with a fork until the flour has absorbed the milk. The purpose of this step is to stop the flour and milk spraying everywhere once you start using the mixer.

3. Get the electric mixer and mix until the mixture is smooth and there are no lumps. You can use a hand mixer of course.

4. Pour the rest of the milk in and mix it in fully with a ladle (not the mixer as it would spray everywhere).

5. Get the pan and heat it up on max until very hot.

6. Once the pan is hot, spread a little butter around. Once done it should look like this and should be bubbling form the heat.

7. Scoop 1 ladle-full of the mixture and pour it into the pan. Twirl the pan around until the mixture spreads around to the edges evenly.

8. Leave to cook – when it’s ready the sides of the pancake would lift up from the edges as shown in the picture.

9. But you can check by lifting the side…you don’t want them under/over cooked. Turn over using a spatula and leave the other side to cook.

10. Once cooked spread your favourite jam or Nutella or feta and roll.
ENJOY and carry on the tradition!

Note: because you never make just one, but 57 normally on Saturday morning with the kids who seem to inhale these before you spread the jams etc.

Put the next lot of butter and mixture to cook (steps 6 – 8) and while the first side is cooking you can spread the filling onto the one that is ready. Otherwise the leftover butter in the pan will start burning and your smoke alarm may go off, haha.

Also if you want to have pancakes with cheese, you can put some grated cheese in the pan while the second side is cooking, so that the cheese will melt…just eat those carefully as they can be very hot.