1. 100g plain flour
  2. 2 large eggs
  3. 300ml milk
  4. 1 tbsp rapeseed or vegetable oil, a little extra for frying
  5. Lemon halves
  6. Caster sugar

The Coach House Crêpe Pancakes


Place 100g plain flour, two large eggs, 300ml milk, one tbsp sunflower or vegetable oil and add a pinch of salt into a bowl or large jug. Whisk to a smooth batter. Set aside for 30 minutes to rest. Wipe a frying pan (or crêpe) with some oiled kitchen paper and heat to a medium heat. When the pan is hot, cook your pancakes for one minute each side until golden brown. Finish with a dusting of icing sugar and a drizzle of lemon.

Recipes from The Walled Garden

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