Crepe pancakes

You’re either Team Crepe or Team American Pancake. Or both. I love both for different reasons, but a crepe-style pancake will always have the edge for me because these are the types of pancakes us Brits eat on Shrove Tuesday.

Ingredients

125g plain flour

1tbs caster sugar

Pinch of salt

2 eggs

270ml milk of your choice

1tbs melted butter

Method

1. Sieve the flour into a mixing bowl. Stir in the caster sugar and salt.
2. Make a well in the middle, add in the eggs and a drop of milk. Start whisking, gradually pouring the rest of the milk in as you go. Continue whisking until your batter is smooth. Stir through the melted butter.
3. Heat a large frying pan and drizzle with oil. Drop in a knob of butter and swirl the sizzle around the pan. Drain the pan of excess oil.
4. Pour batter into the centre of the pan and swirl it around to cover the bottom. Let the pancake cook for a couple of minutes. If you want to check doneness, gently slide a butter knife under the edge of the pancake. If it’s starting to colour, you can flip the pancake. Shimmy the pancake to the edge of the pan and then throw the pancake up into the air and flip it. Ta-daa! Now, let it cook for 30-40 seconds and slide onto a plate.
5. Repeat with the rest of the batter, keeping the pancakes warm in the oven on a low temperature as you cook.
6. Serve the pancakes with lemon juice and sugar, maple syrup, Nutella, Biscoff…the sky’s the limit.