Classic thin pancake batter for crepes
These pancakes have a bigger ratio of eggs to milk than other recipes, and this makes them much easier to pour thinly and flip. Sure, start with a squeeze of lemon and sugar, but I like to dress these up with a handful of chopped herbs and a teaspoon of chilli flakes to make a savoury brekkie much more perky.
Ingredients
4 eggs
½ tsp salt
300ml milk, any sort
150g plain flour
butter or oil for frying
Method
1. Whisk the eggs, salt and milk until smooth then whisk in the flour. Don't worry if it's a bit lumpy. Just chill it for 30 minutes (or up to eight hours in the fridge) then whisk again.
2. Make the pancakes by melting a teaspoon of butter in a frying pan until sizzling hot. Ladle in enough batter to coat the base of the pan thinly, swirling off the heat to spread the mixture as evenly and thinly as possible. Cook until the mixture starts to colour underneath, then flip the pancake to cook the other side. Remove from the pan to a plate while you cook the remainder, stacking as you go.
Serving suggestion: Citrus sugar and sour cream or Dan Lepard's savoury baked crespelle (crepe rolls).
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