Basic pancake batter
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Ingredients
170g plain flour
a good pinch of salt
2 eggs and 1- 2 egg yolks
450ml milk (or for crisp, light crêpes, milk and water mixed)
1-2 tbsp butter, melted
a heavy cast iron crêpe pan or a non-stick pan 28cm pan
Method
Sieve the flour and salt into a bowl, make a well in the centre and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour.
Add the liquid slowly and beat until the batter is covered with bubbles.
Let the batter stand in a cold place for an hour or so.
Just before you cook the crêpes, stir in 3-4 dessertspoons of melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time.
Heat the pan to very hot. Pour in just enough batter to cover the base of the pan thinly. Loosen the crêpes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate.
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