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).

Whilst I do maintain that British or Traditional Pancakes will always be my firm favourite, I also believe that there is a time and place for every type of pancake. American Pancakes are so good on a morning, and they are (for me) the perfect comfort food when accompanied with a large knob of butter and a substantial drizzle of rich sweet maple syrup. One of my favourite breakfast indulgences is what we Brits term as the American Breakfast – where this lovely combination is joined with a couple of rashes of bacon. Delightful!

Ingredients

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp cooled melted butter

Method

• Sift the flour, baking powder, salt and caster sugar into a large bowl. Ensure you hover the sieve above the bowl so as to give it a good airing.
• In a jug, lightly whisk together the milk and egg, then whisk in the cooled melted butter.
• Make a well in the center of the flour and pour the milk mixture into the well and, using a fork, beat until you have a smooth batter.Do not worry too much about lumps in the early stages as they will soon disapear with a thorough mixing.
• Heat a non-stick frying pan over a medium heat and add a knob of butter or small drizzle of oil. Add a ladle of batter into the center. The pancake batter should be fairly thick.
• Leave until the top of the pancake begins to bubble, gently tease up the outside and check the color – if slightly golden then proceed turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
• Keep pancakes warm in a low oven if you are doing a large quantity – but if its just you and a friend eat as soon as finished!

My Favourite Toppings.

1. Maple Syrup & Butter
2. Maple Syrup & Streaky bacon
3. Sliced banana & Maple Syrup
4. Blueberries (superb mixed in with batter) and er, maple syrup.
5. For god sakes, I just cannot have American pancakes without lashings of Maple Syrup – did you notice?

Forget Valentines Day, February is all about pancake day for me!

My family always honoured this tradition, and it is one I have never stopped following. Today I am going to provide two of my favourite pancake recipes – British & American. I will also suggest a perfect array of toppings to go with each – both sweet and savoury – to suit your tastes!

Firstly we are going to kick off with what our family refer to as “Traditional Pancakes”, which are British.

Ingredients

For the pancake mixture:

220g/8oz plain flour, sifted
pinch of salt
2 eggs
1 pint of milk
50g/2oz butter

Method for making the batter

• Sieve the flour and salt into a large mixing bowl. The sieve must be held high above the bowl so the flour gets a really good airing.
• Create a well in the centre of the flour and break the eggs into it.
• Whisk the eggs making sure any bits of flour from around the edge of the bowl are throughly mixed in with the egg.
• Gradually add small quantities of the milk, whilst continuing to whisk.
• Whisk until the batter is smooth and  with the consistency of single cream.
• Melt a small quantity of butter (although in Spain I tend to use Oil now with equally good results).
• Spoon around 2 tbsp of the melted butter or oil into the batter and whisk it in.
• Leave the batter to stand for at least 30 minutes.
• Your pan must be really add. Place a small quantity of butter or oil into the spam and wipe over with  piece of kitchen towel to distribute and coat the pan.
• Add about 2 tablespoons of the batter mixture and as soon as it hits the pan swirl to get the pan evenly coated. It should be a nice thin pancake – slightly thicker than a french crepe but significantly less than an American pancake
• With real care lift the edge of the cooked pancake with a palette knife to check if it tinged gold at the bottom
• Flip the pancake over with a  palette knife to begin cooking the other side – you could flip it if you wish, and I am rather practiced at the art, but do be prepared to lose a few if you do!
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate. We tend to have a slightly warm oven and keep them in there until all are ready

Favourite Toppings

Sweet

1. Lemon Juice & Sugar. Absolute Divine.
2. Orange Sauce. (my own recipe). Place 1/2 a litre of orange juice in a pan with 2 tablespoons of brown sugar. Bring to boil and reduce heat, then simmer gently until thick.
3. Cherry Sauce. Destone fresh cherries or buy a tin. Heat in a pan with around 2 tablespoons of sugar until thick. Served with vanilla ice cream.
4. Chocolate Sauce
5. Toffee Sauce

Savoury

1. Melted Cheese
2. Soft Goats Cheese & Mushroom

Pancake batter:
4 oz self-raising flour
½ tsp salt
1 medium egg, lightly beaten
1 oz melted butter
Milk to mix

Scrambled eggs:
4 medium eggs, beaten
4 fl oz whole milk
Salt and black pepper
8 thin slices goat’s cheese, lightly grilled
50 grams ham, cut into strips

Sift the flour and salt into a bowl, gradually whisk in the egg, melted butter and milk to form a batter – consistency of double cream. Refrigerate for 30 minutes

Heat a little oil in a small frying pan and add a small ladleful of the batter. Gently cook for 1 to 2 minutes until the bubbles come to the surface and burst. Flip over and cook for 30 seconds. Repeat until the mixture is used. Wrap in a warm clean tea towel to keep soft

Whisk together the eggs, milk and seasoning and pour into a small pan. Cook gently, stirring constantly until scrambled. Spoon on top of the 8 savoury pancakes. Add the goat’s cheese and place the ham on top. Serve warm

INGREDIENTS:
1 large egg – beaten
1 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons sunflower oil
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon zest – use unwaxed lemons
1 teaspoon lemon juice
1/2 cup blueberries – fresh or frozen (if frozen to be thawed before use)

Method:
Add ingredients, other than blueberries to egg and whisk. Gently combine with fruit.

Oil griddle or large heavy bottomed frying pan and heat.

Pour about 3 tablespoons of batter from a the jug onto the hot pan or griddle, cook until golden brown, puffed and “lacy” around the edges, turn and cook other side until golden brown. Place on a plate in a warmed oven until all pancakes are cooked. Serve with vanilla ice cream.