February 17, 2014 by dgarnett2013
Crepes / Pancakes: Kitchen Memories by Lucy Boyd
Makes 10 – 12 pancakes
- 225g plain flour
- 4 medium eggs
- 450ml milk
- 150g butter, melted
- 2 tabs vanilla caster sugar
- about 110g butter for frying
Sift the flour into a bowl, make a well in the centre, and add the eggs, slowing stirring and combining, then pour in the milk in a continuous stream, stirring all the time to form a batter. Add the melted butter and caster sugar. Cover with cling film and leave in the fridge for 30 mins.
When you are ready to eat the crepes, heat a non-stick frying pan with a knob of butter, then swirl it around the pan until it starts to bubble. Take a ladleful of the batter and pour it into the pan, tipping it so that the batter spreads out evenly over the bottom of the pan.
When the sides of the pancakes start to stiffen and curl at the edges flip the pancake over and brown on the other side – for a couple of minutes. Adjust the heat if it is too hot.
Serve with sprinkling of vanilla sugar and good squeeze of lemon juice.
Made with Rose, who went through two different looks within 2 mins shortly after eating.