Melt the butter and leave it to cool. Sift the flour into a bowl. In
unsalted butter is used, then add the salt.
Make a well in the flour and add the eggs, then gradually beat in the milk
and butter incorporating the eggs and flour, to make a smooth batter.
Power a little
oil into the base of a crepe pan and put in on the heat until it is hot
Quickly pour in enough batter to cover the base of the pan thinly, tilting
the pan to cover it evenly.
Cook
until the underside of the pancake is golden brown, then torn or toss the
pancake and cook on the second side until it is golden. Pile the cooked
pancakes on a plate, separating each one with a piece of non-stick baking
parchment or greaseproof paper.
Makes about 6 large pancakes or 8 small
ones
This is a basic batter which may be used
for both sweet and savory pancakes.
