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If you want to keep it simple on Pancake Day, this foolproof recipe guarantees perfect crepes every time
Recipe courtesy of Clarence CourtPut the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.
Pour in 50ml from the 300ml of the milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Beat until you have a smooth, thick paste. Gradually pour in the rest of the milk, whisking until the batter is the consistency of slightly thick single cream.
Heat a non-stick pan over a moderate heat, then carefully wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Cook the pancake for 30 seconds, or until golden brown underneath. Then turn and cook for another 30 seconds. Serve with lemon curd and icing sugar
Put the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.
Pour in 50ml from the 300ml of the milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Beat until you have a smooth, thick paste. Gradually pour in the rest of the milk, whisking until the batter is the consistency of slightly thick single cream.
Heat a non-stick pan over a moderate heat, then carefully wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Cook the pancake for 30 seconds, or until golden brown underneath. Then turn and cook for another 30 seconds. Serve with lemon curd and icing sugar
15 minutes
Serves 18-22 scones
