French Pancakes (Crepes)

[Pastry, Pasta and Batters]

TO MAKE ABOUT 12

110g/4oz plain flour

a pinch of salt

1 egg

1 egg yolk

290ml/½ pint milk or milk and water mixed

1 tablespoon oil

oil for cooking

1. Sift flour and salt in to a bowl and make a well to the bottom of the bowl in the centre.

2. Put egg, egg yolk and a little milk in to the well.

3. Using a whisk or wooden spoon, mix the egg and milk then gradually draw in flour from the sides as you mix.

4. When mixture resembles thick cream, beat well and stir in the oil.

5. Add the remaining milk, the batter should now resemble thin cream (batter can also be made by putting all ingredients in a blender but don't mix too long so that it becomes bubbly).

6. Cover the bowl and refrigerate for about 30 minutes. 

7. Prepare the pan by wiping with fat.

8. Pour in about 1 tablespoon of batter and swirl the pan so that the batter coats the bottom evenly.

9. Place over heat and after 1 minute, using a palette knife and your fingers turn the pancake and cook until brown (pancakes should be extremely thin so if the first is too thick then add a little extra milk).

10. Make up all pancakes turning out on to a clean tea towel or plate.