Let 's make "crêpes" in French... I am giving you my secret recipe!
Enjoy and make it fun...
THIS WILL MAKE ABOUT 12 CREPES, depending on the size of your pan
250G OF FLOUR
1TSP OF BAKING POWDER
3 LARGE EGGS
1 TBSP OF OIL (sunflower or vegetable)
PINCH OF SALT
600ML OF SEMI-SKIMMED MILK
BUTTER FOR COOKING
In the food processor or with a handheld blender, mix all the ingredients for 1 minute until homogeneous.
Transfer the pancake mix into a jar (easier for later) and leave to rest for 20 minutes.
Warm up a large frying pan on a medium/high heat.
For each crêpe:
Rub the pan with a knob of butter (the size of a small hazelnut) on a kitchen paper.
Pour about a ladle of the mix in the pan, enough to cover its surface... BUT no more! Swirl the liquid mix around while you pour it to have an even pancake.
Cook the pancake until it starts coming off the pan - it should take 1min15sec max!
Flip it and cook for another 30 seconds the other side.
Serve and eat them as you make them! Mmmm
Selfishly, it's better to make pancakes for 2 people as they taste SO good made on the spot... but if you decide to have a pancake party with friends, make sure that you take turns in the kitchen as you don't want to be the one stuck by the hob! Hahaha...
You can of course make a batch in advance.
1- There isn’t any sugar in my recipe so you can have them
* savoury: grated Emmental cheese / ham & cheese / crumbled creamy St-Agur, fresh pepper and crème fraîche...
** or sweet: Dark brown sugar / Sugar and a squeeze of lemon / Jam / Sliced banana + chocolate sauce + flaked almonds / sugar, cinnamon, Rum… or simply Nutella!
2- You can be adventurous with the mix and flavour it too: in the blender, add
the zest of 1 lemon or
the seeds of 2 vanilla pods or
the zest of an orange & orange blossom water
zest or lemon and fresh thyme
1 tsp almond essence
freshly ground pepper ...
or simply swap the plain flour for buckwheat flour, delicious