Ingredients
- 200g/7oz plain flour
- 2 large eggs, lightly whisked
- 1 tbsp vegetable oil
- Pinch salt
- Vegetable oil for frying
Preparation method
-
Put the flour into a large bowl, make a well in the
centre and pour in the milk and eggs. Give the liquid mixture a quick
whisk before incorporating the flour. Continue to whisk until you have a
smooth batter.
-
Now add 1 tbsp vegetable oil and whisk thoroughly.
-
Take a crêpe pan, or large frying pan, dip some
kitchen roll in the oil and carefully wipe the inside of the pan. Heat
the pan over a medium heat for a minute.
-
Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.
-
Cook the pancake for approximately 30-40 seconds.
Use a palette knife to lift the pancake carefully to look at the
underside to check it is golden-brown before turning over. Cook the
other side for approx 30-40 seconds and transfer to a serving plate.
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