Nigella’s crepes

I’ve not been completely happy with either the Nigel Slater recipe for pancakes nor Delia’s. So today I tried Nigella’s and was pleased.

I substituted some of the milk for soda water (or use sparkling mineral water), added a few drops vanilla extract, pinch of salt and 1 tbs icing sugar. I reduced the butter a little.

IMG_2224150g plain flour

1 large egg

Few drops vanilla essence

1 tbs icing sugar

Pinch salt

250 ml milk

75 ml sparkling water.

25g melted butter plus more for frying

Sieve the flour, make a well and add the egg and a little of the milk. Incorporate the vanilla essence, salt and icing sugar.  Gradually beat in the milk and then the water.

Cook the pancakes on a high heat turning once. Remember to get the pan really hot, drop the mixture from above into the middle and swirl around quickly.  Delia’s advice on the right technique remains helpful in this respect.

Serve with golden syrup and cream, lemon and sugar, jam or for the French ‘au naturel’ way – simply sprinkled with granulated sugar.


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