I really love pancakes – all kinds – and these classic crepes are particularly good. `This year I even remembered to make them on the right day.
1/4 tsp salt
2 cups plain flour
2 1/4 cups milk
1/4 cup butter, melted
- Combine eggs and salt. Gradually add flour alternately with milk. Beat until smooth. Beat in melted butter.
- Refrigerate batter for about 1 hour before cooking.
- The batter should have the consistency of thin cream so add a little more milk if it is too thick.
- Heat a well proven or non-stick pancake pan and wipe with a little butter on kitchen paper, and cook the pancakes one by one using a small ladle to pour the batter. Keep them warm and serve folded in four with freshly squeezed lemon and a sprinkling of caster sugar.
Picture available from thePictureKitchen