English Pancakes (Or Crepes)

Growing up in England, my mum used to make these all the time for us, especially as a treat on Sunday nights. I have brought this tradition to my own family, not every Sunday night of course, but now and then as a treat. I just love when everyone sits at the island while I'm turning these out. So easy and fun.

Ingredients:

1 cup flour

1 cup milk

1/4 cup water

2 eggs

3 Tbsp melted butter (can use oil)

3 Tbsp sugar

Pinch of salt

Whisk all ingredients together or throw them in a blender for a few seconds and then let the batter sit in the refrigerator for 30 mins to an hour. The batter will keep for up to 48 hours.

When you are ready to cook, use a ladle to pour a small amount of batter in to a hot, buttered frying pan and swirl it around to coat the bottom of the pan. You should have just enough batter in the pan to coat the bottom, no more. These pancakes are VERY thin. Cook for about 30 seconds, (or till they are golden brown), and then flip them over. Cook another 10-20 seconds on the other side and then serve.

These are traditionally served with freshly squeezed lemon juice and sugar. However, you can eat them with syrup too. Dee makes them stuffed with nutella, fresh strawberries and cool whip :)

Comments

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