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Brittany Pancakes

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Ingredients
  • 100g buckwheat flour (savoury) or plain flour (sweet) or use a mixture of
  • half buckwheat flour and half plain flour for savoury crepes
  • 2 eggs, beaten
  • 25g butter, melted
  • 30g caster sugar (for sweet)
  • 250ml milk
  • butter for cooking
  • sugar, honey or jam (optional for sweet)
Instructions

10-14 x 20cm Crepes. Sift the flour into a bowl and make a well in the centre. Beat the eggs and milk together and pour it into the centre of the flour. Gradually mix in the flour and whisk them together until you have a smooth batter. Whisk the melted butter into the batter and sugar if you are preparing a savoury pancake. Leave the batter to stand for 30 minutes. Melt a little butter in a 20cm crepe pan or similar size crepe of frying pan over a moderate heat. Place a generous tablespoon of the batter in the pan and twist the pan or spread it out with a scraper, so that the batter thinly covers the base of the pan. Cook the pancake for a couple of minutes until it is just set, turn the pancake over (the pancake should be golden brown), cook for a further minute then turn it out onto a plate and cook the rest of the batter in the same manner. Cover the pancakes with a cloth while you prepare the remaining pancakes adding more butter to the pan as needed. You may wish to cover them in cling film and refrigerate until needed or freeze them. Serve the sweet pancakes with a little sugar, jam or honey, or serve the savoury pancakes with a savoury filling.

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