Pancake Day: Crepes

I have never lost my love of Pancake Day. As a kid my Mum would make pancakes after school and all day I would think about which toppings I was going to put on mine and which one would be first. My Mum tried hard to teach us about the importance of Lent and why we were using up flour, eggs and milk to make pancakes for Shrove Tuesday. I nodded and asked for more pancakes. Today my kids still whoop with delight when I make crepes and deliberate with great intensity over which toppings they should have first. I might deliver the Lent explanation whist they’re chewing.

Post-Natal Superfood Profile: Eggs
Contain Omega-3 (DHA) and Selenium which improve physical brain health and stabilize mood.

INGREDIENTS
Makes approx. 16 Pancakes
(halve amounts for 8 pancakes)
320g plain flour
6 eggs
600ml milk
50g unsalted butter
1/2 tsp salt
vegetable oil

  • Put the flour into a mixing bowl and sprinkle over the salt. Crack in the eggs and whisk together.
  • Gradually add the milk (this just makes it easier to keep the mixture smooth) and whisk.
  • Put the butter in a microwavable bowl and melt in the microwave then add to the batter and whisk. You can use a stick blender or put all the ingredients in a blender if you prefer.
  • Transfer the batter to a jug so it’s easy to pour into the pan. Refill the jug as you go.
  • Put a medium sized frying pan (or crepe pan if you have one) on a medium high heat. You need to get the pan hot before starting.
  • I pour some vegetable oil into a small bowl so that I can easily dip a silicone brush into the oil to oil the pan.
  • Once the pan is hot, brush over some vegetable oil then pour the batter into one hand whilst you swirl the frying pan with the other until you have a thin layer of batter covering the pan. Put it back on the heat.
  • The edges of the crepe will lift as it cooks. After 1 or 2 minutes you can lift the edge to check if the underside is golden and ready to flip. You can toss the pancakes if you’re feeling brave or use a spatula to turn over. Cook for another minute or two until golden brown.
  • KEEP AN EYE ON THE HEAT. The pan will get hotter so you may need to turn the heat down so it doesn’t burn the batter. You can keep the pancakes warm in a 75° oven while you cook the rest of the batter.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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