Over the past few days, I’ve been experimenting with all kinds of pancakes. From the famous pancakes (crepes) you see here to all of my favourite types of dosas. I was sent a Buffalo crepe maker by my friends at Nisbets and it has been revolutionary!
Today I had a play with normal pancakes as tomorrow is Pancake Day and I wanted a bit of practice. I’m telling you… when you have one of these cooking machines, it makes it all a lot more fun.
This is a recipe I’ve used for years. When I cook the pancakes in a crepe pan, they always turn out perfectly. So even if you don’t feel like investing in a professional crepe machine, you will get great results. I promise.
My recipe is for savoury pancakes, but you could easily omit the salt and add sugar to taste if you want the sweet version. Fresh vanilla beans stirred into the batter is also very nice for desserts.
I made these crepes for a seafood pancake recipe that I’ll be sharing tomorrow. If you enjoy seafood, be sure to make a note to check it out.
Pre-order and Reserve your copy of my Cookbook on Amazon UK!
For international orders, please check out The Book Depository and choose your currency.
- 240g (2 cups) plain flour
- 250ml (1 cup) milk
- 250ml (1 cup) water
- 4 eggs
- ½ teaspoon salt
- Blend all of the ingredients until super smooth. I do this for about a minute.
- Heat your pan over medium high heat. If this is your first time, a non stick pan is a good idea.
- Pour in a ladleful of the batter and spread it thinly across the base of the pan.
- Turn the heat up to high and cook to your preferred doneness. No need to flip though some people do.
- Serve filled with your favourite filling or simply with butter.
I would like to thank Aldi UK for sponsoring this post. All of the ingredients found in this recipe were purchased at my local Aldi.
You will find the amazing Buffalo Crepe maker at Home Chef from Nisbets. I absolutely love mine! Here’s a link.