Hugh F-W calls these pancakes and so does Lloyd, I'd call them crepes. What I call pancakes are dropped scones or scotch pancakes.
Anyway, I got out my River Cottage, Everyday because I had a notion that I wanted some crepes/pancakes for lunch and they really are so simple. My dad used to make them as a treat when we were little.
Here's what you need
250g plain flour
a wee pinch of salt
2 medium eggs lightly beaten
600ml ish whole milk ( I used skimmed)
a touch of sunflower oil ( I used olive oil)
Sift flour and salt into a bowl. I didn't sift mine as I'd been watching Hugh when he was making bread and he just bunged the flour in the bowl then used a balloon whisk. This got out all the lumps beautifully.
Make a wee well and add the eggs and 50ml of milk and whisk it in gently. Keep going adding a little milk at a time until you have a nice smooth batter. Add oil.
Batter should be thin, like single cream.
this is lumpy and not ready yet.
Rest for 30 minutes - the batter, not you. Or you if you want.
To cook, heat a frying pan over a medium heat. Add a touch of oil. Then here's what I do - once the oil has heated up I then clean the pan with a piece of kitchen roll, this way there is no excess oil at all.
Add a ladle of batter and swirl it around until it is spread thinly and evenly over the bottom of the pan. Cook for a minute or so then flip.
Hugh says that "almost without exception the first pancake will be rubbish"
I have to say, mine was not ( heehee) but then again I've made these a gazillion times.
For topping all I put on them is some freshly squeezed lemon juice - straight off the tree - and some caster sugar.
(love my nifty lemon squeezer)
They were so good I used the left over batter this morning and Lloyd and I had them for breakfast. He put maple syrup on his.