Whipping up a batch of delicious crepe-style pancakes is a great way to start the weekend, but there’s so much that can go wrong.
That is, when using a complicated recipe. But with this formula from BBC Good Food it’s easy to master the art of crepes with minimal preparation.
The beauty of this recipe lies in its simplicity, calling for just four key ingredients, saving you from a lengthy scavenger hunt at the supermarket.
Designed to yield 12 scrumptious pancakes, it’s ideal for those playing host this weekend, but can easily be adjusted to suit any number of guests.
BBC Good Food promises: “Learn a skill for life with our foolproof easy crepe recipe that ensures perfect pancakes every time elaborate flip optional.”
Method
Some methods call for a slow, gradual mixing process but this recipe is all-in-one.
Start by sieving the plain flour into a large mixing bowl or preferably a large jug. Crack in the eggs, add the milk and a tablespoon of sunflower or vegetable oil.
Sprinkle in a small pinch of table salt and give everything a good whisk until the batter is entirely smooth. For those who have time, it helps to let the batter settle for half an hour, but it’s a step that can be skipped.
When the batter is ready to be cooked, take a medium-sized non-stick frying pan or crepe pan and set over medium heat on the stove.
Before it gets too hot, give it a wipe with a sheet of oiled kitchen paper. Pour in a ladle of batter at a time and spread around the pan to cover the base.
Once the pancake is sizzling, flip it over and allow it to cook for a swift minute until nicely golden on both sides.
Keep the stack of cooked ones toasty in a low oven while you work your way through the batter. Enjoy the pancakes hot from the oven with a classic squeeze of lemon and a sprinkle of caster sugar.
For any spare pancakes, leave to cool then layer them up with baking parchment, wrap them in cling film and store in the freezer for up to two months.
