Yesterday was Shrove Tuesday, or what is now more commonly known as Pancake Day. As my parents are in town visiting, and both my dad and YH love pancakes, I thought it would be appropriate to make some pancakes to celebrate. Apparently, in the past, Catholics used to eat pancakes on Shrove Tuesday, as it was the day before Ash Wednesday (the start of Lent). Pancakes were made to use up the household's supply of eggs and fat (which was restricted during Lent).
I asked my dad which type of pancake he would like to eat - thick, fluffy American ones, small pikelets, etc. and he chose crêpes (thin pancakes made from wheat flour that originated in Brittany, France). My cooking, as always, tends towards the quick and simple, and these crêpes were no exception. The ingredients are just tossed into a blender (or food processor), blended, then poured out and cooked. Perfect for a "lazy" cook, and the results are pretty decent, too. (If you don't have access to a blender or processor, the ingredients can be mixed by hand as well.)
I served my crêpes with some sliced bananas, vanilla ice-cream, pure maple syrup, and also some homemade orange syrup, but you could also use strawberries, chocolate sauce, lemon juice and sugar, or anything else you like.
Continue reading for the recipe...
(makes around 12 crêpes when using a 20cm pan)
1/2 cup plain flour
2 tsps caster sugar
1 cup milk
1 tsp pure vanilla essence
1. Place the flour, sugar, milk, light beaten eggs, melted butter and vanilla essence into a blender or food processor.
2. Blend/process for 15 - 20 seconds until ingredients are well combined and lump-free.
(If you don't have a blender/processor, mix the wet ingredients and sugar together first, then slowly sift the flour into the mixture and stir well together until combined.)
3. Transfer the mixture to a jug (or bowl), cover, and leave for 10 minutes. This will allow the flour to absorb the liquid and produce a better batter.
4. Lightly grease a 20cm non-stick pan. Pour around 2 - 3 Tbsp of batter into the pan and swirl around until the batter covers the bottom of the pan evenly. Cook over medium heat for around 30 seconds or until the underside is golden. Flip and cook the other side of the crêpe until golden.
5. Transfer the crêpes to a plate, and cover with a tea-towel or paper towel to keep them warm. Repeat Step 4 until all the batter is used up.
6. To serve, fold each crêpe into half, and then half again to form a quarter circle, and serve with your favourite toppings - vanilla ice-cream, banana slices, pure maple syrup, chocolate sauce, lemon and sugar, etc. The crêpes can also be filled with cream or fruits, and then rolled up.