- Total time 30 minutes
- Difficulty Easy
- semi-skimmed milk 300ml
- plain flour 100g
- caster sugar 1 tbsp (optional)
- eggs 2
- melted butter 1 tbsp, plus more for frying
- fresh fruit, hot chocolate sauce and whipped cream, to serve (optional)
Put the milk, flour, sugar, eggs, melted butter and a pinch of salt in a blender and whizz until smooth, and the consistency of single cream. Rest for 10-15 minutes.
Heat a small teaspoon of butter in a non-stick crêpe pan, or a 15cm frying pan, and brush around the base of the pan with a silicone spatula or piece of kitchen paper. Add a small ladle of the mixture to the pan, and tilt the pan to thinly coat the base. Cook for 1-2 minutes until the edges release from the side of the pan, then flip and cook for a further 1 minute until lightly brown. Repeat until you use all the batter, you should have about 12 crepes. Keep warm in a low oven while you cook the rest.
To serve, add the fruit, chocolate sauce and whipped cream, or serve with a squeeze of lemon juice and a sprinkling of sugar.
Take a look at more easy pancake recipes
[image id=”103148″ size=”landscape_thumbnail” align=”none” title=”American pancakes” alt=”American pancake stack with syrup being poured over it” classes=””]
- kcals 66
- fat 2.7g
- saturates 1.4g
- carbs 7.5g
- sugars 1.2g
- fibre 0.3g
- protein 2.8g
- salt 0.09g