Prep 1 hr 10 mins
Cook 20 mins
Did you know that the largest pancake ever made was 28 ft. in diameter and 2 in. in depth! It contained 810 lbs. of buckwheat flour! Just picturing it spreads a big smile across my face :)This recipe is from today's "Weekend" magazine, Foodcourt column by Anjali Vellody.
- 125 g plain flour
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 250 ml milk, mixed with
- 50 ml water
- butter, to grease the pan
- Sift flour and salt in a bowl.
- Create a hollow in the center.
- Add eggs.
- Gently beat the mixture, gradually gathering the flour from the sides of the bowl.
- Gradually add the milk and water combo.
- Mix well until a smooth batter is formed.
- Refrigerate overnight (if you have time on hand) or keep aside for 40 minutes.
- Beat the batter thoroughly before making the crepes.
- Now to make the crepes.
- Heat a little butter in a non-stick pan on low flame.
- As soon as it foams, tilt the pan and swirl the butter to cover the pan evenly.
- Pour a ladleful of the batter in the center of the pan.
- Tilt the pan and swirl the batter till it reaches the edges of the pan.
- Cook for a minute or until golden brown on the underside.
- Turn the crepe over to the other side.
- Cook for another minute.
- Remove the cooked crepe onto a plate.
- To serve, spread a thin layer of the desired filling (recipes for filling are posted separately) and fold over.
- Plain crepes can be enjoyed with maple syrup drizzled over'em!
- Alternatively, serve plain crepes with low-fat cheese and fruit or sliced fruit and yoghurt.