Basic Pancakes (Crêpes)

These pancakes are the thin, French crêpe like variety rather than the thick American style.  My husband is the crepe-master in our house and makes them without fail for the kids every weekend.  They can have a sweet or savoury filling – I prefer caster sugar and lemon or ham and cheese but the kids look sideways at anything other than chocolate spread.

I have given ingredients for a basic pancake batter.  If you are feeling adventurous you could add finely chopped herbs to make a savoury pancake, cocoa powder for a chocolate crepe, or a little orange or lemon juice and some orange or lemon zest for a citrus base.

1. Put the flour into a large jug or bowl and make a hole (well) in the centre with a spoon or whisk.  Crack the eggs into the hole and using a whisk, beat the eggs, gradually bringing in the flour from the edges of the hole.
     
2. When you have mixed in as much flour as you can, gradually add the milk bit by bit, alternating with whisking it in.  You do need to use a bit of effort to whisk everything together to get a smooth, lump-free batter.  It should be about the consistency of double/pouring cream.  I find it easiest to either mix everything in a jug or pour the batter into a jug after you have mixed it in a bowl.
     
3. Melt about a teaspoon of butter in a crepe or frying pan over a medium heat.  You want the bottom of the pan to be covered in a thin layer of butter so the pancakes don’t stick.
   
4. Pour some of the batter into the centre of the pan (the exact quantity really depends on the size of your pan) and lifting the pan off the heat, swirl the batter around in a circular motion so that it covers the base of the pan.  Cook for a minute or so, and when the underside of the pancake is lightly golden brown, either flip the pancake over with a fish slice or (if you are feeling particularly athletic), toss the pancake in the air, catching it with the pan as it flips over.  Cook the other side for 30 seconds – 1 minute until it is also lightly golden brown.  Put it on a plate in a warming drawer or just-warm oven while you cook the remaining pancakes.  (For some reason, the first pancake is often not as great as the rest of them).  Add a little more butter to the pan between each new addition of batter so that the pan remains well greased.
      
5. Add your pancake toppings and either eat them straight away or refrigerate them and reheat them when you want them.