Pancakes

These crepes – very thin, French-style pancakes – are perfect for eating with lemon juice, sugar and cream.

1.5 hours

Prep Time

Ingredients

Method

Sift the flour and salt into a bowl. Add the beaten egg, mixing to combine.
Gradually beat in the milk until you have a smooth batter and chill for 1 hour. The batter will thicken on standing.
Stir the batter and add a little water if necessary to bring it back to a pouring consistency.
Heat a greased pancake pan or small frying pan and pour in just enough batter to cover the base of the pan. Cook until golden underneath.
Release with a knife around the edge. Flip or turn and cook the other side. Stack the pancakes on a plate as you cook them.