Today is Pancake Tuesday and kitchens all across Edinburgh will be turning their hand at these beauties – hopefully not too many will end up on the floor or stuck to the ceiling!
This week I will share my recipe for crepes which can be topped with an array of delicious ingredients, from the classics like lemon and sugar, golden syrup or chocolate sauce and ice cream to the more adventurous like salted caramel or fruit compotes – the decision is yours. The simple crepe is the perfect base for a delicious pudding and allows you to get really creative with any combination of toppings. They are so easy and fun to make so ignore the premixed packets and with just a few ingredients you will achieve pancake perfection.
The tradition of cooking pancakes on this day is a Christian one – it always happens the day before Ash Wednesday, which is the first day of Lent. Lent is traditionally a time of fasting and prayer in the run-up to Easter. Pancakes were made the day before as a way to use up all of the goodies and fat in the house in preparation for the 40 days of fasting which followed.
The best part of making pancakes has to be flipping them. Please tweet me photos and videos of your pancake flipping successes and disasters! @markgreenaway
1 large free-range egg
300ml full-fat milk
100g plain flour
25g caster sugar
A little rapeseed oil to cook
Whisk the egg and milk in a large bowl, then incorporate the flour and sugar.
Rub out a frying pan with some rapeseed oil using a kitchen towel and bring to a medium heat.
Pour some of the batter into the pan and immediately drain any excess back into the mixing bowl.
Cook each crepe for 2 minutes on the first side and 1 minute on the second side.
Once all of the batter is used up, pile the crepes on a plate and cover with clingfilm to soften.