Ingredients: 100g plain flour, 2 eggs, 300ml milk, 1 teasp rapeseed oil, plus little extra for frying, pinch salt
Sieve the flour and a pinch of salt (allowing plenty of air in) into a large mixing bowl and make a well in the centre.
Crack the eggs into the middle, then pour in 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is utilised, beat the mixture until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have the right consistency - slightly thick single cream.
Best if mixture is left in fridge for an hour before cooking or even overnight.
Serve with maple syrup, dusting of caster sugar & lemon juice or your favourite chocolate spread!
1 standard egg, 250ml / ½ pint Milk, 1 tablespoon melted Butter
Mix salt and flour into the bowl. Beat to a creamy smooth batter with unbeaten egg and half the milk and melted butter. Mix in the remaining milk and use as required.
Lightly brush the base of a 20 or 22cm frying pan with the melted butter.
Heat the pan to get the butter hot when hot pour in 3 tablespoon of the batter mixture just enough to cover the base of the pan. Fry till they are a golden brown colour and do this both sides. To turn you can flip or use a spatula.Repeat with the rest of the batter mixture.
Method - Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the eggs with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter. Heat the oil in a large non-stick frying pan. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 7.5cm/3" across. Make 3 pancakes at a time and cook for about 2 1/2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2-3 minutes. Cover with kitchen paper to keep warm while you use the rest of the batter. Serve with some maple syrup, or berry compote or both! Delicious with a scoop of Vanilla ice-cream.
For the crêpes
110g/4oz plain flour, sifted, pinch of salt, 2 eggs, 200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter, 1 medium orange - grated zest only, 1 tea spoon of caster sugar
For the sauce
150ml/5fl oz orange juice (from 3-4 medium oranges), 1 medium orange, grated zest only, 1 small, lemon, grated rind and juice, 1 tea spoon of caster sugar, 3 tea spoons of Cointreau, 50g/2oz unsalted butter, a little extra Cointreau, for flaming
For the presentation
Orange & grapefruit segments, brown Sugar, additional Cointreau for fuller flavour
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.
Gradually add small quantities of the milk and water mixture, whilst still whisking. Whisk until the batter is smooth at the consistency of thin cream. Melt 50g/2oz of butter in a pan. Spoon 2 teaspoons of it into the batter and whisk it in, then pour the rest into a bowl. Stir the orange zest and caster sugar into the batter.
Get the pan really hot, then turn the heat down to medium. The crepes are to be thinner than the traditional pancake so just use ½ tea spoon of batter at a time in a 18cm/7in pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook.
For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre.
Flame the frying pan at this stage. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little Cointreau into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.
For presentation purposes, serve with a little brown sugar, orange and grapefruit segments and for a fuller flavour, pour in a little addition of Cointreau to the cooked pancakes.