Shrove Tuesday

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.

Classic Crêpes

4 eggs

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

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