As you’ve probably realised by now, my go-to pancake is definitely the thick American-style pancake as they’re so easy to whip up for weekend breakfasts or special occasions. However that isn’t to say I don’t rate French-style Crêpes. If anything, I love a good crêpe, possibly more than the American pancakes, but they often seem more of a faff to make and don’t seem like an everyday pancake. I associate crêpes with holidays where you gladly stumble across a crêpe stall wafting that delicious sweet scent of pancakes down the street or even Pancake Day (Shrove Tuesday) as this was usually the only day I would have crêpes when my mum would make them for dinner when I was little.
But they’re actually not that hard to make and often a lot more fun. You get to practise your flipping skills, where the aim is to avoid the ceiling but catch it in the pan… my brother was rather famous for the opposite.
So today I decided to make some crêpes feeling that I hadn’t made some in a while so why not, and I was so glad I did!
French-style crêpes with berries and sugar
50g plain flour sieved
150ml milk (semi-skimmed)
1/2 tbsp sunflower oil
Caster Sugar or Maple syrup
Add the flour to a bowl and make a dip/well in the middle. Crack the egg into this then add some of the milk and the oil. Begin whisking from the middle and slowly incorporate the flour into the wet ingredients. Beat until you have a smooth batter, gradually add all the milk.
You should have a batter that is runny but slightly thicker than single cream.
Heat a pan over a medium heat and oil it lightly. Ladle the batter into the pan tipping the pan so that it spreads into an even big circle. Flip when you are able to get a spatula type flipper underneath. Your pancakes should turn golden with speckles.
Fold the pancakes and fill and top them with fruit and sugar or maple syrup.