Different to traditional American pancakes, these guys are flat and are normally folded or rolled to be eaten.
And they can be savory or sweet.This is really Jane's recipe. But in over 40 years together
I have eaten more of them than her - so that makes me the bigger expert. (Peter)

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Crepe Pancakes

Ingredients

1 cup of plain flour – I prefer whole wheat
1 egg
1 1/4 cups of milk – if using whole wheat you might need 1 ½ cups
Pinch of salt – optional
Butter for cooking
Sugar and fresh lemon for serving

Method

1. Put flour and salt into bowl or large Pyrex jug. Make well in the center of the flour.

2. Break egg into the middle of the flour. Gradually stir in flour from the side.

3. Add milk slowly. When half of the milk is added the flour should be moistened. Beat well to remove all lumps and make it light.

4. When smooth add remainder of milk gradually.  Let is stand for a bit (15 mins to 1 hour to let the gluten soften. (Though this can be hard to do with hungry mouths around!)

5. Prepare a non-stick pan. Put a small bit of butter or margarine in the pan and melt it to season the pan. Wipe pan clean with a piece of kitchen paper. Then add more butter and melt it – don’t burn. Use kitchen paper to spread butter all around the pan and remove any excess.

6.  Use a measuring cup – around 1/3 to a ½ depending on the size of your pan. Fill measuring cup with batter and pour into pan. Lift pan to evenly spread batter all around the pan. Cook on medium heat until bubbles appear in batter and then turn pancake with using non-stick spatula.

7. When other side turns light brown, remove from pan and serve immediately or keep warm.

8. Repeat – add butter to pan, wipe around paper with kitchen paper and remove excess and pour in more batter.

We like to squeeze fresh lemon juice over the crepe, add a generous sprinkling of sugar, roll then eat!