The Recipe Warehouse

Two savory rolled crepes, likely filled, with herbs sprinkled on top

Cooking Instructions

Sift the flour and salt into a large mixing bowl.
Now make a well in the centre of the flour and break the eggs into it.
Whisk the eggs with a whisk or fork -
Add small quantities of the milk and water mixture, still whisking, until the batter is smooth like thin cream.
Melt the 50g/2oz of butter in a pan and Spoon 2 tbsp of it into the batter and whisk it in.
Pour the rest into a bowl and use it to lubricate the pan, using greaseproof kitchen paper or kitchen roll to smear it round before you make each pancake.
Get the pan really hot, then turn the heat down to medium
Spoon 2 tbsp of batter into a ladle; this amount of mixture will be suitable for an 18cm/7 in pan.
As the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
Cook for half a minute or so
Lift the edge with a palette knife. A golden tinge should mean it's ready.
Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - Slide it out of the pan onto a plate

Savoury Mixture Options

Use 1/2 wholemeal or rye flour instead of ordinary plain flour, or buckwheat instead of white flour.

To add flavour, use curry spices and/or freshly grated Parmesan and or nutmeg, or Mexican chilli powder.

For green flecked pancakes, mix in a finely chopped mixture of herbs. (Parsley, dill, and mint is/are good)

Sweet Mixture Options

For sweet pancakes, add icing sugar to flour plus half a teaspoon of ground mixed spice. Instead of 125g of flour, use 100g of flour with 25 g of sifted cocoa powder or coconut mix. Alternatively, add a few drops of vanilla essence when whisking.

To serve,

1 Sprinkle each pancake with freshly squeezed lemon juice and caster sugar.

2 Fold in half.

3 Half again to form triangles, or else simply roll them up.

4 Sprinkle with a little more sugar and lemon juice, and extra sections of lemon.

Sweet and Savoury Pancakes

Savoury fillings (separate options):

Sliced sautéed mushrooms with crushed

garlic, and dry sherry

And / Or

Shredded cooked chicken with stir-fry of bean sprouts, chopped onions, shredded cabbage, garlic a trickle of sesame seed oil and soy sauce.

And / Or

Pasta sauce with cubes of mozzarella and grated Parmesan.

And /Or

Canned and drained lentils with pasta sauce and sliced mushrooms.

And / Or

Blanched fresh spinach, squeezed dry and chopped, mixed with cheese, fresh grated Parmesan, pine-nuts, and grated nutmeg.

And / Or

Flaked tuna and drained canned sweet corn mixed with mayo and natural yoghurt or crème fraiche.

Sweet fillings (separate options):

Try filling with hot chopped pineapple, with a splash of rum, grated lime, and or vanilla ice cream,

Or the same with a chunky puree of apples or pears.

Or fill with black cherries (drained from a can). Flavoured with ground cinnamon and served with dollops of mascarpone or thick whipped cream for chocolate-flavoured pancakes.

Or fill with sliced bananas, trickled with maple syrup, and scatter with nuts. Add spoonfuls of soft scoop ice cream

Or try sliced ripe strawberries, some crushed raspberries, and ice cream or whipped sweetened cream with a hint of vanilla is yum yum yummy.

And / Or Thick natural yoghurt mixed with honey.