Crepes (for pancake day)

Back home in England, we celebrate pancake day by stuffing ourselves with savory and sweet crepes. The crepe batter is quite simple (see below) and favorite fillings including fried peppers and onions, ham and grated cheddar, Nutella, lemon and sugar and golden syrup (Englands answer to maple syrup).

  • 2 cups of flour
  • 2 eggs
  • 2-2 1/2 cups of milk & water (1 1/4 cup of each)
  • 1/4 teaspoon of salt [for savory crepes]
  • 2 tablespoons of butter, melted

Mix the eggs into the flour, and the milk/water mix in small amounts until all the flour is a thick paste. Add the remaining liquid and salt. Add the melted butter at the end which will thicken the batter a little. Sizzle some butter into a hot skillet (I rub the butter pack around the skillet) and pour in enough to cover half the pan; quickly swivel the pan around to spread the batter out over the entire pan.

This makes about 8-10 x 12″ crepes.


~ by Alistair on February 27, 2009.

One Response to “Crepes (for pancake day)”

  1. Hi Alistair,

    I’m impressed that you’re such a cook. Back in Ukraine we make crepes from just flour and water (ok, milk & water). It’s the simplest and most delicious crepes I’ve ever had. A trick is that you make them paper-thin.

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