Omelette (Pancakes/Crepes)

Recipe by Chickee




  • Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
  • Add lightly beaten eggs and half the milk-water.
  • Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
  • Whisk some more, for about 1 minute.
  • Add oil and salt, whisk for 1 more minute until smooth and frothy.
  • Refrigerate for 1/2 hour.
  • Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
  • Spray a nonstick pan with oil and heat it up (not too hot!).
  • Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
  • Put the pan back on the heat and cook the underside until it is browned.
  • Flip.
  • Cook until ready.
  • Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.