Happy Pancake Tuesday y'all.
We've searched the internet for the best recipe and we've settled with this one from the awesome Nigella Lawson.
Pancake Tuesday Recipe
Makes: approx 6 x 20cm / 8 inch crepes
30 grams unsalted butter melted
150 grams plain flour
325 millilitres milk
1 large egg
The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine.
Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.
Melt the butter and let cool a little.
Put the flour, milk and egg into a blender and whiz to amalgamate.
Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan.
This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.