Crêpes or Pancakes? It depends where you are from (In France we say crêpes) but the final result is always the same. DELICIOUS!.
On a sunny but cold Sunday morning, I cooked a few of these thin pancakes to treat Jayne and I for breakfast.
To do it, I woke up early and I have been able to see the sunshine rising from our new kitchen.
A QUICK RECIPE
It took me less than 5 minutes to get ready with the batter. I watched Saturday’s Kitchen while the batter was resting.
An hour later, I was cooking the “crêpes” and enjoying a mug of coffee. So French, I know but what can I do?!!
To realize the batter, I mixed 4 eggs with 2 tablespoons of sugar and 280gr of plain flour.
Then, I added 400ml of milk. The batter should be smooth but not too runny.
Finally, heat the pan and add a small knob of butter. It will lift the flavour and it will help to get a nice golden colour to your crêpes! Cook the crêpes for 45 seconds on both sides. When cooked, keep the crêpes into a plate and cover them until you cook the last one. It shouldn’t take too long as the batter mix makes roughly 15 pancakes.
On the table, get ready with a pot of caster sugar, jam and lemon juice. Make yours and enjoy.