- 140 g flour
- a pinch salt
- 2 free-range eggs
- 1 cup milk
- 2 T butter, melted
1. Whisk all the ingredients together until smooth and creamy in consistency – take care not to overbeat the mixture as this will toughen the gluten. Chill for 1 hour.
2. Heat a 20 cm non-stick frying pan over a medium heat. Add 3 T batter to the centre of the pan and swirl around quickly to coat the base.
3. Cook the pancake for 1 minute, or until the edges are crinkly and the top is still slightly moist but has lost its shine. Flip over and cook on the reverse side.
4. After the pancake has cooked for 45 seconds to 1 minute on the second side, transfer it to a plate, fill or drizzle with sauce and serve.
Buttered apple: Gently heat ¼ cup apple juice, 2 T butter, 4 T cup sugar and ½ apple, cubed, for 10 to 15 minutes. Whisk in 2 T Calvados or brandy and 1 T lemon juice. Serve hot, drizzled over crêpes.
Caramelised banana: Place 50–100 g butter in a large pan with 2–3 T dark brown sugar and melt. Add 4 bananas, halved lengthways, and toss to coat. Cook until soft inside and crisp outside, then use to fill pancakes. Finish off with a light dusting of fresh nutmeg and cinnamon.
Death by chocolate: Melt 200 g good-quality dark chocolate, then whisk in 1 cup cream. Drizzle the ganache over hot crêpes and serve with vanilla-bean ice cream.