Crêpe Pancakes

Method

1. Put the flour, eggs, and 150ml of the milk into a large bowl or jug.
2. Beat to a smooth paste then stir in the remaining 150ml of milk and the brandy to make a thin batter. Use the batter straight away or refrigerate for up to 12 hours if you wish.
3. Put a little butter into a frying pan and get the pan nice and hot so that the butter covers the surface.
4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
5. Cook the crêpe, loosening the edges until the base is golden.
6. Turn it over and cook the other side.
7. Transfer the crêpes to a warm plate, until you are ready to serve them.
8. Repeat until the batter is used.