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.
120g NEILL’S® Plain Flour
30g Melted Butter
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.