3. Whisk together until creamy making sure there are no lumps.
Then leave to stand for 10 minutes. Whisk again before you start using the mix.
Using a standard sauce ladle, or pouring cup, pour 75ml batter into the centre of the pan. Tilt the pan around in a circular motion until it is completely covered.
Cook for about a minute or until set around the edges. Gently turn the pancake over and cook for about 30 seconds. It should be golden and just starting to brown on both sides.
Flipping the crepe is good fun but takes a little practice. The knack is to loosen it with your spatula and then quickly shake the crepe 'away from yourself' until it sits on the side of the pan opposite you.
|Over it goes!|
Then in one quick flick you toss it one more time in a curling motion so the crepe has no choice but to curl back into the pan!
Catching the crepe is another matter. This just takes a bit of practice!
Now spread the crepe with what ever you want: butter, lemon-juice & sugar, honey, syrup, jam, peanut butter, chocolate spread... the choice is endless.
A Simple Crepe Suzette
One of the most famous crepes is the Crepe Suzette with its delicious Orange Liquour Sauce & Ice cream. Here's a quicky version of the Orange sauce...
Place 1 cup of sugar in a heavy bottomed pot and add enough water to just cover it. Stir once and bring to the boil. Do not stir the mix again at this stage. Watch carefully as the water evaporates and the boiling sugar mix comes to a slower boil...
My son Finn simply adores crepes and pancakes
Here's a link to my Old Fashioned Pancakes, a Story and Recipe http://www.irishfoodguide.ie/2012/02/pancake-tuesday-old-fashioned-pancakes.html