Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

The secret of making good wafer-thin pancakes is to heat the pan first and to use batter the consistency of single cream. Plain wheat flour produces the soft pancakes we are most used to and buckwheat flour the thin, lacy crêpes of Brittany. Makes 15 18–20cm (7-8in) pancakes.


  • 125 g (4 oz) plain flour
  • Pinch of salt
  • 1 egg


  1. Sift the flour and salt into a large bowl. Make a well in the centre and break in the egg. Using a whisk or wooden spoon beat the egg, gradually drawing in flour from the sides and slowly adding the liquid.

  2. When the batter is smooth