Pancakes (Crêpes)


These pankūkas are always a hit. Loved them growing up, still love them now! I’ve modified this a bit from what I grew up with, but they’re still yummy and work well to make tasty parcels from leftover meats.

It’s crucial to get the temperature of the pan correct – if it starts smoking, drop the temperature and wipe the pan with a paper towel. Let it cool a bit before cooking again.
If the batter thickens as you go, pop another glug of milk in and stir it through.

This makes 22(ish) pancakes, so about an hour all up. Try to convince someone else to take a turn cooking so you can sit and eat!

6 eggs
¼ cup caster sugar
1½ cups plain flour
550ml milk

Butter for frying – about 100-120g

1 – Beat eggs in a large bowl with an electric mixer

2 – Add sugar and flour, mix until smooth

3 – Add milk, mix until there is a smooth consistency. It will be quite runny.

4 – Melt 5-7g of butter in a 22cm frying pan over high heat

5 – Turn the heat down to low-medium, then spoon in enough batter to thinly cover the base. For my pan, it’s about 200ml of batter.

6 – Turn pancake when there is no visible raw batter on the surface. There won’t be any bubbles.

7 – Cook another minute or so, then remove from the pan and stack onto a dinner plate. Cover with a second upside-down dinner plate and cook the remaining pancakes.

Serve with lemon and sugar, jam, maple syrup and ice cream, nutella, fruit… whatever you want! Leftovers (what are they???) can be used to make tasty parcels called Nāc rītā atkal (also known as Komm morgen wieder, both of which translate to Come again tomorrow).