Crêpe Pancakes

large frying pan and mixing bowl or jug

100g Doves Farm Organic Plain White Flour
2 eggs
300ml milk
1 tbsp brandy or grape juice
butter, for cooking

1. Put the flour into a large bowl.
2. Break the eggs into the bowl, add 150ml of milk and beat to a smooth paste.
3. 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.
4. Put a little butter into a frying pan and get the pan nice and hot so the butter lightly covers the surface.
5. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
6. Cook the pancake crêpe, loosening the edges, until the base is golden.
7. Turn it over and cook the other side.
8. Transfer the crêpes to a warm plate, until you are ready to serve them.
9. Repeat until the batter is used.