members recipes

Delicious on pancake day and for breakfast, lunch of a snack or year round

Ingredients
Ingredients (makes about 16)

• 40g butter

• 3 eggs + 1 yolk

• 200g plain flour

• 500ml milk

• Pinch of salt

Method
1. Melt the butter in a small pan. Meanwhile break the eggs into a bowl and whisk together. Add the flour to a mixing bowl, make a well in the centre and drop in the eggs. Beat together using a wooden spoon.
2. Gradually add the milk, beating vigorously to make a smooth batter. Finally stir in the melted butter and the salt.
3. It’s good to let the batter rest, but if you can’t wait it won’t end in disaster.
To Cook the Crepes:
Heat up a non-stick frying pan and add a knob of butter. Swirl the butter around the pan and tip out any excess into a small dish. Add a ladle full of batter, swirl off the heat to evenly coat the base and cook over a medium heat until the bottom is starting to brown and crisp. If you are feeling brave now is the time to toss the crepe, if not a spatula is more failsafe.
Keep cooked crepes warm in a low oven.

Visit http://www.lylesgoldensyrup.com/ for more pancake recipes and tricks and to learn more about the magic of Lyle’s Golden Syrup