Crepes/ Pancakes

Makes approx. 20

500g milk
3 eggs
75g brown or caster sugar
60g oil or butter (melted)
200g flour
1tsp extract of choice - e.g. vanilla, orange, lemon (optional)
oil for cooking

Add flour and sugar to a bowl, make a well in centre and add the eggs, milk, extract and oil/butter and whisk 'til smooth (or mix in tall container with stick blender-with this method you are guaranteed no lumps)

Over a medium high heat, heat some oil in a pan (or work with two pans if you are a dab hand at making pancakes and plan on  making alot-when the pancakes in one pan has been flipped start making pancakes in the other)

When the oil is hot, pour it into a container you have ready on the side. The pan is now oiled enough-the pancakes shouldn't stick or be too oily.

Pour on ladle  on some pancake mixture and holding the pan quickly swirl around the pan so that it coats the base evenly.  Pancakes are thicker than crepes so adjust the amount of mix you cook accordingly.

Loosen the edges when they are cooked (they'll cook quickly), you'll be able to feel if the pancake is ready for turning, when it is flip or turn the pancake (flipping is easy if you have the right pan, but if your pan is too deep it is almost impossible).

If turning, turn with aid of a spatula,  if you find that too hard, loosen the pancake and turn it on to a sheet of greaseproof (have this ready near the stove).  Allow it to cool a few seconds then pick up with your fingers and return to pan and cook on other side.

cooked pancakes can be rolled straight away or whole and placed with a square of greaseproof between each pancake you cook.

Repeat oiling the pan as described above every two pancakes or so.

Serving suggestions: serve with chocolate sauce (see ganache recipe), caramel sauce, Creme Chantilly, Greek yoghurt creme or with lemon and sugar

For savoury pancakes omit the sugar, add herbs to taste.