Makes about 10 pancakes

Prep and rest: 1 hour 5 minutes

Cooking time: A few minutes per pancake

2 cups or 500ml of whole milk

3 eggs

2 tablespoons or 30 grams melted, unsalted butter

1 3/4 cups or 230 grams of flour

1.5 tsp sugar

1/4 tsp salt

Zest 1 orange (optional)

For cooking:

2 tablespoons of unsalted butter

2 tablespoons of vegetable oil ( my mother even used olive oil!)

 

Whisk all ingredients until combined.

(If there are chunks of butter coming to the top, don’t worry- just give it a quick stir before you cook each pancake.)

Cover, and leave in the fridge to rest for 1 hour. This allows to gluten in the mixture to relax, and therefore gives a better texture to your pancake.

After the mixture has rested, melt additional butter, and oil in a frying pan over medium heat. Once melted, pour mixture into a bowl, and set aside.

Pour about 1/3 cup of crepe mixture into your frying pan and tilt the pan to spread mixture around the pan evenly. Cook for a couple minutes or until you can see bubbles form all over the top of your crepe. Flip with a spatula and cook other side for a couple of minutes.

Add a tablespoon of your melted butter/oil mixture to the pan before making each additional crepe.

Serve with topping of your choice* or just as it is!

Tip: Freeze any extra pancakes for another day. Wrap up cooled pancakes well and be sure to freeze them without toppings.

*Some additional topping options: maple syrup, golden syrup, lemon juice & sugar, nutella, nutella & sliced bananas, grape jam or jam of your choice.

For savoury crepes: ham & cheese (add filled crepe back into the pan for a minute to melt the cheese,) scrambled eggs, bacon & maple syrup.

Or for an awesome yet simply dessert: Make these ahead of time and simply add a splash of Grand Marnier, and a scoop of vanilla ice cream!