Master the art of crepes with this easy pancake recipe.
Yield: [8 pancakes]
Prep time: [10 mins]
Total time: [30 mins]
Plain flour | 110 g
Salt | pinch
Granulated sugar | 2 tbsp.
Milk | 200 ml
Water | 75 ml
Eggs | 2 eggs
Oil/butter | 1 tbsp. of oil + extra for cooking or 2 tbsp. of melted butter + extra for cooking
In a large bowl, add the flour, salt and sugar. Make a well in the centre of the flour and crack in the eggs. Gently beat until you have a smooth batter. In a separate container, add the water to the milk and stir. Gradually pour in small amounts of the milk and water mixture, whilst continuing to whisk the batter, then add in the oil/butter. Continue mixing until you have a smooth batter with a cream like consistency. Let the batter stand or chill in the refrigerator for a few minutes.
Heat a non-stick frying pan over a medium heat until hot. Add about a tablespoon of oil/butter into the frying pan, and using a brush or paper towel rub the oil/butter around surface of the pan. Add a ladle of batter inside the hot pan. As soon as the batter hits the hot pan, tip it around from side to side until the base of the pan is evenly coated with the batter. It may take more than one attempt to find the correct amount of batter to use. As the pancake is cooking use a knife or spatula to gently lift the edges for a peek. If the underside of pancake is golden, it's ready to flip. Repeat this process until all the batter is used up.
Serve your crepes folded or rolled, covered with melted chocolate and your favourite fruits and berries.