Ingredients

• 50g caster sugar
• 100g flour (plain or self-raising)
• 1 egg
• splash of milk

Method

1. Add the flour and sugar to the bowl (for best results, use sieve).
2. Add egg and mix into sugar and flour using a whisk. You will now have a floury, dry, lumpy mixture.
3. Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as double cream, so you will not need a lot of milk.
4. Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter
5. As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary

Notes

1. La recette n'est plus disponible sur le site.
2. La consistance recherchée est celle de la crème épaisse pour chantilly.
3. Cette recette donne 8 petites crèpes, juste assez pour 2 personnes.

Les pancakes à la russe