Crepes

No it's not a pancake! Crepes are very thin and have the perfect balance between topping and base which is definitely not the case in a pancake. I used to like them best one of the traditional ways which is with lemon juice and sugar but I've recently become wary of the amount of sugar needed and prefer to roll then up with poached blueberries or strawberries with a little ice cream for a great chaud-froid sensation.

Ingredients  

125 g plain flour 

15 g caster sugar 

Pinch of salt 

2 eggs 

325 ml milk 

100 ml double cream 

Vanilla extract, few drops 

20 g clarified butter 

Whisk the flour, sugar, salt and eggs well. 

Add the milk gradually, whisking well to make a thin batter. Stir in the cream. 

Leave batter to rest for an hour (essential). 

Stir in vanilla. 

Heat a crepe pan over low to medium heat. Brush with a little clarified butter and ladle in a little batter swirling it round to just coat the pan. 

When holes appear on the surface after about 1 minute turn it over for another 45 seconds. 

Eat warm! 

To keep for another day interleave them with grease proof paper. Reheat each one for a few seconds in the microwave