Yesterday was Shrove Tuesday and time for pancakes. With the addition of Cointreau we turned them into Crêpes Suzette. Enough batter was left over to have pancakes with lemon and sugar for breakfast this morning. A great treat from my childhood were my mother’s pancakes; she used to add currants to hers but we just had ours with blueberries scattered on top.

Pancakes

I like pancakes stuffed with puréed apple and thick purées of plums with fromage frais.

300ml full fat milk
125g plain flour
2 eggs
A generous knob of melted butter

Whisk all the ingredients together – they should be the consistency of single cream – and allow to stand for at least half an hour.

Use the first pancake as a ‘taster’. Lightly butter a non-stick fryingpan and put on a medium heat. Pour in a thin layer of batter. Move the pan around so that the batter covers the surface. Once the batter hasset, flip or turn the pancake to cook on the other side. There shouldbe no more than a hint of the batter turning brown in cooking.

Dust with sugar, add a filling if required and roll up.