Crêpe pancakes
This recipe makes wonderful thin pancakes. Serve them warm with your choice of sweet filling, jam and chocolate spread, etc.
Brought to you by: Doves Farm
Established in 1978 by Michael and Clare Marriage, Doves Farm is an award-winning, family-owned Wiltshire miller specialising in Organic and Free From flours and foods. A well-known pioneer within the sector, Doves Farm has two distinct product ranges - Organic and Free From - both milled in their own dedicated mills. Doves Farm opened its first bakery in 1986 which is now a dedicated allergen free bakery.
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Servings
3 portions
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Serves
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Ingredients
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Step 1
Put the flour, eggs, and 150ml of the milk into a large bowl or jug. Beat to a smooth paste then stir in the remaining 150ml of milk and the brandy to make a thin batter. Use the batter straight away or refrigerate for up to 12 hours if you wish.
Step 2
Put a little butter into a frying pan and get the pan nice and hot so that the butter covers the surface.
Step 3
Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
Step 4
Cook the crêpe, loosening the edges until the base is golden. Turn it over and cook the other side.
Step 5
Transfer the crêpes to a warm plate, until you are ready to serve them. Repeat until the batter is used.
