8 oz (200g) of plain flour
2 eggs
1 pint of milk (600ml)
pinch of salt
butter
toppings- sugar&lemon
oil for the pan
A wonderful sunday morning treat when you have time to laze about and eat breakfast.
Put the flour and salt in a bowl. Hollow out a space in the flour to crack the egg into. Add the egg and a third of the milk, Keep stirring gently. Keep adding milk while stirring. Beat thoroughly and add the rest of the milk. Let the batter rest in the fridge for 1/2 hour so that the pancakes work when you fry them. Melt a bit of butter in a frying pan. Pour 1/2 a ladle of batter into the hot pan. Use your wrist to make a twirling motion so the batter covers the whole pan. Do this quickly before the batter sets. Wait for the edges to curl up just a bit. This will indicate that the crepe is ready to flip. Should take a min or so. Flip and wait for little bubbles to appear. This indicates the crepe is done. Put on a plate and keep adding crepes to the warm plate as they are done. Continue doing this until all the batter is used up. If you would like a change from the crepes with lemon and sugar, sometimes I add sliced strawberries and chocolate spread.
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