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Pancakes (Crepes).


Ok I said pancakes but I meant Crepes. One is a bit stodgy and fills you up and the other is light and slightly crispy and delicate and delectable and you get the picture.


A Bit Of History

Acording to Wikipedia Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff. I could not have said it better myself.  

Stock Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

And This is What You Do!

  • In a large mixing bowl, whisk together the flour and the eggs.  
  • Gradually add in the milk, water, salt and butter the beat it all with a whisk until it’s all smooth. 
  • Heat a oiled non-stick frying pan over medium high heat ubtill the oil just starts to smoke 
  • Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.
  • Tilt the pan with a circular motion so that the batter coats the surface evenly. 
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  
  • Serve hot.