The Perfect Crêpe
Técnica

Traditionally, crêpes are only eaten around lent in Christian societies, but more lateral thinkers will appreciate their appeal throughout the year. If you have a cow's milk allergy, try replacing the milk with goat's or sheep's milk, and the butter with margarine.

Ingredienti:
Técnica
  1. Place the flour in a bowl, and make a well for the eggs.
  2. Crack the eggs into the well, and beat into the flour, adding the milk and water mixture as you go.
  3. Mix in the melted butter last, ensuring that it is fully dissolved. If using the spices, add them now, using about a teaspoon of vanilla essence.
    NB: do not add the almonds at this stage, as they will become soggy and sink to the bottom.
  4. Place a large frying pan on the stove, and allow a minute or two for it to heat up. As the batter has melted butter in it, no extra lubrication of the pan is required.
  5. Tip enough batter to thinly coat the base of your pan, tipping the pan around to make sure it is evenly distributed. If using the almonds, sprinkle about a teaspoon full onto the crêpe.
  6. Watch the crêpe carefully, and after about a minute give the pan a shake to see if the crêpe has come loose. Normally, the edge of the crêpe will peel away from the pan when it is ready to turn, but lift one edge of the pancake if you are unsure.
  7. Turn the pancake when ready, either by tossing or with the aid of a spatula, and cook for a further minute, or until both sides have a similar colour. Serve with honey, lemon, brown sugar, or maple syrup, or anything else.