Classic Crêpe Pancakes
Lacy golden thin pancakes whipped up in minutes and topped with sharp berries and sugar.
Ingredients
100g plain flour1.5kg
2 large eggs6 pack
300ml semi-skimmed milk1L
1 tbsp sunflower oil1L
2 tbsp caster sugar, to serve1kg
100g fresh raspberries150g
100g fresh blueberries150g
Method
- Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £3.86 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.40 est. · serves 4