Pancakes (crêpes)

. Makes 12 15cm pancakes. 7 steps
150ml cold water   Put in liquedizer The batter should be a light cream, just thick enough to coat a wooden spoon. If your first pancake seems too heavy, beat in water, a spoonfull at a time. A pancake should be 1.5mm thick. Lightly brush a frying pan with oil. Place over moderately high heat until beginning to smoke. Immediately remove from heat and pour in 3-4 tablespoons batter in the middle. Tilt pan in all directions to run batter in a thin film all over base. Pour any excess back in bowl. Heat 60-80 seconds, then jerk and toss sharply back and forth and up and down to loosen pancake. Lift up with a spatula, and if underside is light brown then turn over with fingers. Brown other side lightly 30 seconds or until spotty brown. Slide onto plate. The pan should only need occasional re-oiling.
280ml milk
4 eggs
1/2 teaspoon salt
225g flour sift Add, blend 1 minute. Refrigerate 2 hours.
4 tablespoons butter melt
Pancakes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or, make in advance and reheat when needed.