Sieve the flour into a bowl, make a well in the centre and break in the eggs.
Whisk the egg into the flour, then gradually add the milk ,
It should end up the consistency of double cream.
Leave to stand for ½ an hour.
Fill the cooked pancakes with the tasty topping of your choice.
Grated cheese, mozzarella slices and crispy bacon (fry the bacon slowly in plenty of oil).
Thinly slice tomato and set aside in a bowl with a grinding of salt and pepper and a drizzle of olive oil.
Cover half the pancake with a layer of Boursin, a layer of the tomatoes and then a layer of smoked salmon.
Fold over, warm through, serve.
Thinly slice tomato and set aside in a bowl with a grinding of salt and pepper,
a generous slosh of balsamic vinegar and a drizzle of olive oil.
Cover half the pancake with thin slices of Brie,
a layer of tomatoes and a layer of crispy bacon (fry the bacon slowly in plenty of oil).
Smear the pancake with Nutella (and mashed banana if you like).
- 150ml double cream
- Zest and juice of half a lemon
- 3 tbsp lemon curd
- 2 meringue nests, roughly crushed.
Whip the cream until it form soft peaks.
Stir in the lemon zest and juice 1 tbsp lemon curd to form a soft smooth cream.
Lightly fold through the meringue nests (in chunks, but not powdered)
and 2 more tablespoons of lemon curd to give a marbled effect.
Divide the mixture between 4-6 pancakes and serve dusted with icing sugar.
- 150g spinach, cooked, squeezed dry
- 150g ricotta
- couple tablespoons grated parmesan
- tablespoon or two of double cream
- pinch ground nutmeg
- pinch of salt
Wash the spinach and steam it in a covered pot in the water which sticks to it after draining.
Squeeze it dry and chop thoroughly.
Mix with about the same volume of ricotta ,
a handful of grated parmesan, a grating of nutmeg and a pinch of salt.
Loosen with a little cream so you can spread it over your cooked, flipped pancake, and have it soften a little from the warmth of the pan.
Roll up and serve with a little tomato salsa. If you like.