Perfect Pancakes (Crepes)

These are English/Eurpoean Style in celebration of Pancake Day which is on Tuesday. Here's the recipe and the how to:

Ingredients: (for 12 to 14 pancakes)
4oz /110g / 1/2 cup Plain Flour
Pinch of salt
2 large eggs
7 fl oz / 200ml / Milk mixed with 3 fl oz / 75ml / of water
2oz / 50g / 1/4 cup Butter

Top with sugar & lemon, or whatever else takes your fancy!

You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.

How to:

First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). Whisk until the batter is smooth, with the consistency of thin cream.

Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to grease the pan, using a wodge of kitchen paper/paper towels to smear it round.

Get the pan really hot, then turn the heat down to medium and, to start with. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook, maybe a bit longer at a higher altitude; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Eat lots!