This time of year is one of my favourites, food-wise. It’ll soon be Easter which means mini eggs, hot cross buns and malteaster bunnies. But first, Pancake Day! I’ve only just learned how to make homemade crepes. As luck would have it, they’re really easy and quick to whip up!
The key to getting super thin crepes is swirling the batter around your pan as soon as you pour it in. Once you’ve got that down, it’s just a case of flipping the pancake. This is actually a lot easier with crepes as the top won’t still be liquid. Within 10 minutes you’ll have a stack of homemade crepes ready to be topped however you like!
Every year I have the serious dilemma of classic lemon + sugar or indulgent nutella + banana (first world problem, guys!). Usually, I end up with both. How do you like to top yours?
- 150g plain flour, sifted
- 1/2 tsp salt
- 1 tbsp caster sugar
- 325ml milk
- 2 large eggs
- 30g butter, melted
- Heat a large frying pan over a medium-high heat.
- In a bowl mix the flour, salt and sugar together. Add the milk, eggs and melted butter and beat until you have a smooth batter.
- Add about 1/4 - 1/2 cup of the batter to the frying pan and swirl to coat the bottom of the pan. Cook for 1-2 minutes until the edges have set and the bottom browned, then flip. Cook for another minute or so then remove from the pan. Repeat with the rest of the batter.