French Crepes are delicate pancakes and are the most wonderful pancake. I first experienced when on holiday in Brittany as a child. I adored them, and quickly realised that my own family´s pancake was much more like the traditional french crepe than the British. To this day we do not understand why this was the case – that said, it could have been because my family were into economising rather than any gastromic intent!

The following recipe will make around 15 crepes.

Ingredients
2 cups Flour
2 1/2 cups Whole Milk
4 Eggs
2 tbsp. Butter (melted and slightly cooled)
Pinch of Salt
1/2 Vanilla Stalk or Few Drops Vanilla Extract
Oil (for coating pan)

• Sift flour into a bowl and add the salt.
• Make a well and pour in the beaten eggs. Stir thoroughly.
• Slowly pour in milk whilst continuing to stir, and continue to do so until small bubbles form on the surface.
• Stir in Butter.
• As with any pancake never use too much oil, they will be ruined. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep this towel to hand just in case you want to give the pan another wipe.
• Pour in 2 – 3 tbsp. of batter and quickly move pan around, ensuring that the batter spreads evenly. It should be a very thin even layer – as the crepe is thin and delicate – much much thinner than both the British and American.
• Let cook for aound one minute. Flip the pancake, and cook other side – this should take no more than around 30 seconds.

Serve crepes folded into quarters. Delicious topped with just Lemon and Sugar, as with the British/Traditional Pancake. But absolutely devine served as a desert in the form of Crepes suzette (one day I will post my recipe for this delightful dish I promise).

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