Pancake Tuesday – The Perfect Pancakes

Whether its pancake Tuesday or any other Tuesday actually, its hard to resist the traditional French crepe. Some wouldn’t call crepes pancakes but these were pancakes for me growing up so I still consider them so. This is a super simple recipe that will only take you a couple of minutes to mix up and then a couple of minutes to make. The melted butter is combined in the pancake batter meaning you do not need any oil in your pan when cooking. We used a new set of Heston Blumenthal equipment in this recipe, their first outing from our kitchen cupboard. We used the Heston Blumenthal Precision Professional Whisk and Precision Multi-purpose Spatulas and were really impressed with their design and utility.

Crepes are a traditional French snack but is so versatile it is also ate as parts of main meals. A crepe is considered by many as a type of pancake. The main difference between traditional pancakes and crepes are crepes have no raising agent or sugar meaning they do not rise when cooked. These delicious thin pancakes are perfect for rolling, folding or eating however you like.

Ingredients:
120g NEILL’S® Plain Flour
120ml Milk
120ml Water
30g Melted Butter
0.5tsp Salt
2 Eggs

Recommended Equipment:

Pyrex Mixing Bowls
Heston Blumenthal Precision Professional Whisk
Heston Blumenthal Precision Multi-purpose Spatulas

The How-To:

Add the flour to a large bowl and add the two eggs.
Add the water and milk and whisk together until combined.

 

Add the melted butter and salt and beat until the mixture is smooth. We used our new Heston Blumenthal Precision Professional Whisk on its first outing from our baking drawer and were really impressed by its sturdiness compared to the usual silicone whisks we have used in the past.
Make sure to scrape down the edges of the bowl with a spatula to ensure all the flour is combined. We used the new Heston spatula range which actually feel so comfortable in your hand and mould to the edges of the bowl perfectly.

 

Preheat a large frying pan or crepe pan on a medium heat.
Pour 1/3 of a cup of the batter into the centre of the pan and swirl around so the batter covers as much of the pan as possible.
Cook for about 1min 30sec on the first side.
Turn and cook for a further 1 min until golden brown.
Remove and place on a plate to cool.
The traditional way to serve crepes is either rolled or folded into a triangle. You can be as simple or adventurous with your toppings and fillings. Anything from chocolate, maple syrup, cheese and ham, butter….nearly everything works.

You’re Done!

bakingbar

BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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