Last month I shared the recipe my Mum passed on to me for Drop Scones, so today I am sharing the recipe my Mum used for crêpes.
I have really fond memories of the family gathered round the dining table eagerly awaiting Mum dishing up a big batch of crêpes. One batch was never enough, but Mum would happily whip up another and another batch for her hungry kids. She was always the last to sit down and had to make do with a couple of pancakes from the bottom of the pile after the rest of the family had demolished the pancake tower! I now feel like I am walking in her footsteps as I dish up the pancakes for my family of Hungry Squirrels. Little Squirrel is a big fan…
- 4oz sieved plain flour
- pinch of salt
- 2 large eggs
- 7 fl oz milk mixed with 3 fl oz water
- 2 tablespoons of melted butter
- a little extra melted butter for cooking the pancakes
Place the flour and salt in to a large bowl, make a well in the centre and crack the eggs into it.
Start to whisk in the eggs (I use an electric whisk but can be done with a hand whisk too), and gradually add in the milk/water mixture (whisking continuously). Make sure to incorporate bits of flour from the edges as you go, and once all the milk and water has been added, use a rubber spatula to check the bowl for any rogue bits of flour, then whisk again so you are left with a smooth batter (with a consistency of single cream).
Add 2 tablespoon of melted butter to the batter and stir it in.
Place a heavy-based frying pan over a high heat, and then turn down to a medium heat. Add a little melted butter to the pan, swirling it around until the whole pan is covered. Very carefully use some kitchen roll to mop up any excess butter from the pan – the pan should be coated with butter, but the pancakes should not be cooked in fat.
I use a ladle to add the batter to the pan, and once again swirl the pan round so the base is evenly coated with batter.
After 20-30 seconds lift the edge of the pancake to check that the underside is tinged golden, and then flip over with a palette knife. Cook for only 10 seconds or so.
Slide each cooked pancake out on to a plate placed over a pan of simmering water to keep them warm while you cook the batch, and cover with foil (or I use a large saucepan lid).
Serve, slather on Nutella, or drizzle with maple syrup, and enjoy!
This recipe yields around 8 pancakes.