Thin and delicate and eminently foldable around delicious things. Like lemon and sugar, nutella and banana or cheese and spinach. But not all at once. Works with buckwheat flour too! Makes 6 pancakes.
- 100g flour
- Big pinch salt
- 2 eggs, beaten
- 60ml water
- 200ml milk
- Veg oil
- Put flour and salt into a big bowl
- Make a dip in the middle and add the water, milk and eggs
- Beat together briefly with a whisk or just a spoon until just combined
- Put a few drops of oil into your big frying pan over a medium-high heat and use a paper towel to smear the oil over the whole surface
- Pour a ladleful of batter into the centre of the hot pan and immediately pick the pan up to swirl the mixture out as thin as possible to cover the whole pan
- Cook until it starts to go golden around the edges (just a minute or so) and then flip and cook the other side for a moment
- If you want melted cheese (and why wouldn’t you?), put the grated cheese onto the crepe as soon as you flip it, and then fold it over to enclose the filling
Sophie cooks 