A crepe, or pancakes as we call them in the UK are one of my favourite foods; so simple to make and ingredients that I think we all have in our homes.
I love them with the good old classic lemon and demerara sugar. But also, I cannot resist
filling them with Nutella and fresh fruit (because you must balance the good with the bad
right?!) I am currently working in developing a homemade chocolate nut spread to stock in
the Farmm.
Another favourite of mine for a quick dinner is a savoury pancake filled with a mix of cream
cheese, cheddar (or to be honest any cheese hanging around in the fridge!) mixed with
wilted spinach and sauteed mushrooms.
Try this super quick and easy batter, it makes 10-12 pancakes and will happily sit in the
fridge for 1 day or 2 if you don’t use it all, just give it a good stir when you take it out the
fridge.
Chef Sophie
Ingredients
100g plain flour
2 large eggs
300ml milk
25g melted butter
A little vegetable oil
Method
Place the flour, eggs, milk and melted butter into a large jug (or you can use a bowl),
whisk until you have a smooth batter.
(cheat tip- if you have a nutri-bullet pop it all in there and whiz until smooth!)
2. Allow to rest for 30 minutes.
3. Heat a medium frying pan or a crepe pan on a medium heat and carefully wipe it
with some oiled kitchen towel.
4. Once hot, pour some batter into the centre of the pan and quickly lift the pan, swirl
is around so the batter reaches the edge of your pan. Cook for 1-1.5 minutes (until
golden) then if you’re brave enough toss it in the air to flip it onto the other side- if
not use a spatula!!
Enjoy with your favourite toppings!
