Basic Pancakes

Our answer

The thin, basic pancakes often goes by their French name of crepes, particularly in the US as the term pancake there is usually used to refer to the thick, fluffier version.

Nigella has a very easy crepe recipe in her book Feast, and the recipe is also available on thos website, the link is below. Nigella makes her batter in a blender as it takes only a few seconds to make a smooth mixture. However if you don't have a blender then you can put the flour in a large bowl and make a well in the iddle. Add the egg and about half of the flour and mix with a wooden spoon until lou have a very thick but lump-free mixture. Whisk in the remaining milk a little at a time to get a smooth, thin batter.

Crepe batter keeps quite well so you can make up the batter without the melted butter and store it in the fridge for up to 2 days. Take the batter out of the fridge bout 30 minutes before using so that the batter loses some of its chill and stir in the melted butter before using. If the batter is very chlily then the butter will harden to form small lumps as it is stirred into the batter. However it is still fine to use the batter like this as the butter will melt into the pancake as it cooks.

/recipes/crepes