Mary Berry’s Cinnamon Crepes
Mary Berry's thin and simple cinnamon crepes are the perfect classic pancakes for serving on Pancake Day on for a weekend brunch.
Introduction
So delicate and thin, these are often only served on pancake day, when in fact they are perfect for brunch or breakfast. The first pancake is always a little tricky and may stick. For a traditional crepe, leave out the cinnamon.
Ingredients
115g (4oz) | plain flour |
1 tbsp | ground cinnamon |
2 | eggs |
225ml (8fl oz) | milk |
2 tbsp | sunflower oil |
2 | lemons, cut into thin wedges |
55g (2oz) | caster sugar |
Essential kit
You will need: a crepe pan or a non-stick 23cm (9in) shallow frying pan.
Method
Measure the flour and cinnamon into a bowl. Crack the eggs into the bowl and add a dash of the milk. Whisk together using a balloon whisk to make a thick batter. Slowly pour in the remaining milk, whisking until a smooth thin batter.
Heat a little of the oil in a crepe pan or small nonstick frying pan. Pour just enough of the batter into the pan to give a large disc in the centre. Swirl the pan to make a thin pancake. Fry for a few minutes, until golden on the underside and set on top, then flip over and fry for 1-2 minutes on the other side. Tip on to a warm plate.
Continue with the remaining oil and batter and place a piece of kitchen paper or non-stick baking paper in between the pancakes to prevent sticking.
Serve the warm crepes with a squeeze of lemon and a sprinkling of sugar.
Mary’s Tips: Best made and served – share the cooking and eating.