Growing up, we often had pancakes on one of those nights where we'd come home from a day out and we were all ravenous. A quick and easy way to feed hungry bellies fast. We'd stand in our little kitchen waiting patiently for them to be flipped and served out of the hot pan and onto our ready plate, then it was over to the bench to top with our choice of honey and lemon, lemon and sugar or vanilla ice-cream. They were fun nights. Even though there were many mouths to feed I don't ever remember anyone getting impatient. It was enjoyable to be with mum in the kitchen chatting and waiting for our next pancake. Such beautiful memories.
I've made today's crepes a little late in the day, so I've prepared the lot and the little ones can enjoy with maple syrup and sticky fingers for breakfast.
|Crepes with Pure Maple Syrup|
Crepes, variation on Margaret Fulton's Thin Pancakes
1 1/2 cups plain flour
pinch of salt
2 cups milk
3 eggs, lightly whisked
1 tbspn brandy or 1 tspn vanilla extract
2 tbspn melted butter
1. Mix sifted plain flour and salt
2. Combine milk, eggs, butter and add to well of flour and salt
3. Beat with whisk
4. Stand for one hour
Recently I flicked through a Julia Child's "Art of French Cooking" cookbook and learnt to fry with a little oil instead of butter. I've since changed my ways as the crepes tend to be a little crispier and crunchier on the edges which I love!
5. In a very hot frypan add a tiny amount of oil, pour 1/3 cup of mixture to the frypan and swirl all around pan, wait, flip, wait and serve!
To serve: fresh berries, any jam or compote, maple syrup, honey, vanilla ice-cream, sliced banana, poached pears, ham and grated cheese, mushrooms and cheese, nutella, or my absolute favourite - freshly squeezed lemon and coffee sugar crystals - I love the zing and the crunch, really there so many possibilities.
Whatever you put on your crepe, whenever you decide to flip them - enjoy them with love and laughter x