Crepes

These are my son’s favourite, while mine are the Fluffy Pancakes more suited to maple syrup than crepes with lemon and sugar or cinnamon sugar and lemon or chocolate spread …. and so on.

This recipe makes 6 pancakes. You can vary the flour mix here. Previously I have used just buckwheat flour, sometimes a combination of rice flour and buckwheat, or this which is a gluten free flour mix from Marks and Spencer (could be any mix). If you make it with rice flour, it can be a little dry so you may like to add an extra egg yolk or small egg. It is vital that the melted butter is part of the recipe so that the crepes are soft in texture. If you want to cut down a little on the fat intake (I’d give up on that one if you are having pancakes with sweet additions!) then fry them in a plain oil instead of butter.

Ingredients
2 eggs (plus extra yolk or extra small egg if using rice flour)
150g plain flour
50g buckwheat flour
pinch of salt
225mls milk
50g melted unsalted butter
1/2 tsp vanilla extract if you are adding sweet toppings
Oil of butter for frying

1. Either put all of the ingredients in a bowl and use a stick blender to mix OR
Put the dry ingredients in a bowl, make a well in the centre and add the eggs. Whisk together while drizzling the milk and melted butter in.

2. Set aside, covered for half an hour or in the fridge until use.

3. Heat a non stick pan and add some oil or butter over a medium high heat.

4. One ladle should be enough for a medium size pancake. After a few seconds when it has cooked a little, spread it around the pan with a wide spatula or a pancake spreader so that it is thin. When the underside is lightly browned, turn it over and cook the other side.

5. Dig in.