The first time I ever flipped a pancake was at primary school on Mardi Gras (Shrove Tuesday) and the crêpes were being cooked on a camping stove that had been casually placed on the floor of the classroom in front of the blackboard. We were all standing in a circle, eager to see who would succeed … such a great memory! Health and safety in the 80s was not the big deal it is now but I do not remember anyone ever being injured during lessons.
When I was growing up, pancake night was once a week and I am still a crêpe lover despite the fact I do not make them regularly. After posting the recipe for ‘free from’ crêpes last week, I realised I was discriminating against the wide majority of the population without allergies or intolerances (myself included) so I decided to share the no-nonsense recipe I have been using for the past fifteen years. It is fool proof, requires few ingredients and takes minutes to put together. Just in case you were wondering, I do not own or use a pancake pan or any other special utensil for that matter. A frying pan and wooden spatula are all you need.
If you are from Brittany or a tad pedantic about crêpe etiquette, please stop reading now! This is a basic recipe I use both for savoury and sweet French pancakes. With a busy lifestyle and energetic children, one of whom needs a completely different recipe, making a quick batch is always a bonus in my books. No matter how much I enjoy them, there are no galettes de sarrasin here I am afraid. If you have a good recipe for the delicious savoury version, give me a shout, I would love to give it a go at some point!
Here is the recipe:
My pancake-obsessed brain (cannot stop thinking about crêpes, cannot stop thinking about crêpes, cannot… you get the gist!) even went to the trouble of putting together a list of over fifty pancake filling ideas… What is your favourite pancake filling?