Читать книгу Kitchen Memories - Lucy Boyd - Страница 37

110g butter

Sift the flour into a bowl, make a well in the centre, and add the eggs, slowly stirring and combining, then pour in the milk in a continuous stream, stirring all the time to form a batter. Add the melted butter and caster sugar. Cover with cling film and leave in the fridge for minutes.

When you are ready to eat the crêpes, heat a non-stick frying pan with a knob of butter, then swirl it around the pan until it starts to bubble. Take a ladleful of the batter and pour it into the pan, tipping it so that the batter spreads out evenly over the bottom of the pan. When the sides of the pancake start to stiffen and curl at the edges, flip the pancake over and brown on the other side – for a couple of minutes. Adjust the heat if it is too hot. Serve directly onto a plate with a sprinkling of the vanilla sugar and a good squeeze of lemon juice. Roll up the pancake and eat hot.

NOTE: The first pancake is usually a bit of an experiment as to how much batter to put into the pan – this should be just enough to coat the bottom. How big your pan is will dictate how much batter to use. The first one is usually chucked in my house until I have got the measure of the batter and pan.