The best pancake recipe

Howard Winsten-Korver provides the fool-proof crêpe recipe for Shrove Tuesday

IT'S still cold, but the weather is brightening, there are flowers cropping up around Exeter, and it’s now starting to stay light past 3pm! What better way to celebrate the ending of the cold and dark winter than with crêpes? Below is my favourite recipe for crêpes, as well as some ideas for fillings!

Creating the batter

1. Dilute 200ml of milk with 100ml of water.

2. Add 140g of flour to a large mixing bowl with a pinch of salt.

3. Create a well in the middle of the flour and add two eggs.

4. Start whisking and add the milk/water mixture while doing this.

5. Melt 25g butter in the microwave for a few seconds.

6. Add the melted butter and whisk until the batter is smooth.

Frying the crêpes

1. Add a few tablespoons of vegetable oil to your pan on a medium heat.

2. Discard the oil into a small bowl when when pan is coated and hot.

3. Add a thin layer of the batter to the pan.

4. Let this fry for a few minutes until you can easily slide a spatula under the crêpe.

5. Now for the fun part — give the crêpe a flip so that the other side lands on the surface of the pan — flip with confidence to ensure success! (Alternatively, you can flip the crêpe with a spatula to avoid upsetting your flatmates!)

6. Fry this side for a few minutes and then put on a plate.

7. Add the oil back to the pan (be careful as it might spit!) to regrease the pan, and then discard it into the bowl again.

8. Add a thin layer of the batter to the pan.

9. Repeat this process until all the mixture has been used up.