Crepes and Pancakes Recipe

Crepes and Pancakes Recipes

Ingredients :


1 cup wholemeal or plain white flour or half and half

3 eggs, lightly beaten

2 tsp oil or melted butter

1 1/2 cups skim milk

Method :

Crepes are small, very thin pancakes; the raw batter is thinner than for traditional pancakes. Pancakes make a large, hearty wrapping for a variety of fillings. The cooked pancake should be about 2 mm (1/8 in) thick.

Both crepes and pancakes are simple to make and very versatile. With either savoury or sweet fillings, use them for entrees, main courses, desserts or snacks. You will find that crepes made entirely with wholemeal flour tend to be heavy. A half and half combination makes a nutritious and tasty version.

Using a food processor or blender, add all ingredients at once and process until smooth. Working by hand, sift flour into a bowl (if using wholemeal flour, add any wheat husks left in sieve to the sifted flour). Make a well in the flour. Slowly add the beaten eggs, stirring continually to draw the ingredients together and prevent lumps forming. Mix oil or melted butter with milk. Slowly add to flour mixture, stirring continually, to form a thin, smooth pouring consistency like that of thin pouring cream. If too thick, add more milk, a little at a time, until you have the right consistency. Transfer batter to a jug and leave to stand in a cool place for at least an hour. If the mixture has thickened, add more milk, a little at a time, to the consistency of thin pouring cream. Lightly grease a crepe or heavy bottomed frying pan and heat until very hot, but not smoking. Pour in 2-4 tbsp of batter, depending on size of pan, tilt pan to spread batter evenly. When fine bubbles appear on the surface of the crepe and it appears dry, use an egg slice or spatula to flip over and cook the other side for approximately 5 seconds until pale golden brown. Repeat these steps for the remainder of the batter, brushing the pan with a little oil between crepes and stacking them as they are cooked. Keep them covered with a damp tea towel until you need them. Crepes can be filled and then served rolled up or folded in half or in quarters.

Serves 4 - 6

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