Crêpe of the Crop

Cooking time: 30 minutes

Serving size: Makes roughly 10 (18cm diameter) pancakes

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INGREDIENTS

3 eggs

3 Tbsp white wine vinegar

1½ tsp baking powder

1½ cups self-raising flour

1 cup + 2 Tbsp (280ml) cold water

1 cup (250ml) milk

½ tsp salt

2 Tbsp neutral oil (sunflower/rapeseed oil)

METHOD

1.) Begin by breaking the eggs into a bowl and beat well together with the vinegar.

2.) In a measuring jug (or other vessel that is easy to pour from), combine the water and milk together.

3.) In a separate bowl, sift all the dry ingredients together.

4.) Alternate between adding the dry ingredients and the milk and water mixture to the egg mixture in batches. This process should be repeated about 3 times, whisking in the ingredients to avoid any lumps.

5.) Finely, incorporate the oil into the mixture.

6.) Heat up a non-stick pan and add a tsp of oil to the pan. Make sure the oil is hot and spread evenly around the pan to look like little water droplet on the pan before adding 2/3 label of pancake batter to the pan. swirl the batter around the pan so that it is evenly spread in the pan. Let the pancake cook for a minute or two and then shake the pan a little. If the pancake comes loose easily, it is ready to be flipped. Once ready to flip, cook on the other side for another 2 minutes. Repeat this process until there is no more batter.

7.) Serve with any toppings you like. I love a sprinkling of cinnamon and sugar with a squeeze of lemon or berry compote with creamy yogurt.