This recipe makes wonderful thin pancakes known as crêpes in France. Often served warm with jam or chocolate spread, lemon juice and sugar are a popular traditional accompaniment.
Break the eggs into the bowl, add 150ml of milk and beat to a smooth paste.
Stir in the remaining 150ml of milk and the brandy to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
Put a little butter into a frying pan and get the pan nice and hot so the butter lightly covers the surface.
Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
Cook the pancake crêpe, loosening the edges, until the base is golden.
Turn it over and cook the other side.
Transfer the crêpes to a warm plate, until you are ready to serve them.
Repeat until the batter is used.
Equipment
large frying pan and mixing bowl or jug
Cooking time
15 minutes
I've been searching for a great pancake receipe and this is it. Great flavour with the 2 eggs. Keep them thin. I like them with cooked blueberries and honey or nutella!
By Ms Suzanne McLaughlin
14 Apr 2012
For Shrove Tuesday/Pancake day today, I used this recipe with soya milk and drizzled with lemon juice and honey. It was just perfect! I'm very surprised the gluten free flour held together so well with just the egg and milk!
By Miss Katie Towers
08 Mar 2011
I made these crepes with Dove Gluten Free Plain flour & filled them with a savoury Vegetarian filling. They were absolutely delicious. Really easy to make & enough left (after feeding two) to pop in the freezer for another meal.
