Hello Dear Reader,
There are some recipes that I just know by heart and cook frequently. We love pancakes and have them for a the occasional weekend breakfast.
150g of gluten free flour
350ml of milk
1 egg
tiniest pinch of salt
Combine in a blender or food processor and make sure it is lump free. Pour into a jug or bowl. You’ll need a ladle to add to pour out the right amount.
Melt 30g of unsalted butter - plus a little more for brushing the pan or griddle. I always use a crepe pan and mine is well worn and bought in France a few years ago but they can be easily bought here.
Heat the pan, when hot brush with oil.
At the last minute, add the melted butter to the batter mix and whisk.
Use a pastry brush to lightly brush the pan with butter.
Use a ladle to pour one ladle full onto the crepe pan, immediately move the crepe pan around to cover the pan with the batter mix.
When the pancake has crisped at the edges and I like mine to be wafer thin and as much like a French crepe as I can get it, then use a pallet knife to flip it over.
Serve with what every you like, we usually eat ours with a smear of jam and a big mug of coffee for breakfast.
How do you like yours? Any one else love those thin French crepes? I’m always envious of people eating them when I’m there as I have to stick to buckwheat pancakes which are gluten free so has anyone. I must remember to bring some ‘farrine de sarrasin’ home with me.
Until tomorrow,
Love Froogs xxxxx
