Big Flat Pancakes

The kids demand these more often that anything else and I never make enough.


8 oz flour
4 eggs
2 pinches of salt
1 pint of milk.

I know 2 pinches of salt is silly, but it makes a number sequence that helps me remember the recipe... 8-4-2-1
I did accidentally put in 8 eggs and 4 oz flour one time and it really didn't work.

First, put the pan on the ring. These work best if it's a decent quality non-stick pan (When I say decent, mine was a tenner from Tesco), and it has to be really really hot. While you're at it, turn on the oven a bit, just to keep them warm once you've made them.

Put everything into a big bowl and whisk it until it's smooth, then pour out enough to just cover the base of the pan. Don't use oil. When the top is dry, the bottom's usually cooked and will just lift off the pan with a bit of help from a spatula.

Flip it over and cook the other side for a couple of minutes.

Slide the finished crepe into the oven and start your next one.

For fillings, use your imagination. Here's some that we use - but if there's any fillings you like using, add a comment.

Galettes:
ham and cheese
Bacon and Brie
chicken, Mayonnaise and Sweet Chilli sauce
salad
roasted vegetables

Crepes:
Chocolate Spread and Banana
strawberries and cream
honey
maple syrup
golden syrup
jam & cream
peanut butter