On Saturday my son decided that we should have pancakes for breakfast. His Dad was out for the day and I think he felt like he was the big man of the house. He’s nine.
It was actually a great idea, but instead of the thicker American pancakes that he usually likes, I decided to make crepes.
I googled ‘crepe recipe nz’ and found a recipe by well known cook, Allyson Gofton, found here. I’ve also included below, but I doubled the recipe and reduced the resting time (I was lucky to let it rest for 20 minutes, because the kids had started circling like sharks).
This recipe was great – easy to make with so few ingredients. The kids enjoyed theirs with chocolate sauce while I had mine with lemon juice and a sprinkle of sugar and with bananas on the side (as you can see from my pic).
Success! All of the kids (aged 1, 2 and 9) ate theirs – yahoo!!! Poor Daddy missed out 😉
- 1 cup flour
- 2 egg
- about 1.5 cup milk
- Sift the flour with a pinch of salt into a bowl and make a well or deep hole in the centre.
- Beat the egg and milk together and strain to remove any lumps of egg.
- Slowly pour the egg and milk into the well, stirring with a wooden spoon or whisk to gradually incorporate into a smooth batter.
- Once all the liquid has been added, beat well for 30 seconds. Strain into a jug, cover, and allow to rest 20 minutes.
- Pour sufficient batter into the base of a moderately-hot greased pancake pan so that when the pan is rotated the batter just covers the base with a thin layer.
- When the crepe surface begins to look dull on the top and the bottom is brown, flip the crepe over and cook the other side only until it is browned (about 1 minute). Stack the crepes on top of each other until ready to eat.
- Serve sprinkled with caster sugar and freshly squeezed lemon juice.