|Pancakes with lemon and sugar|
90g plain flour around 3/4 cup
1 teaspoon caster sugar
2 eggs plus 1 egg yolk, lightly beaten
170ml milk plus 60 ml of water
25g clarified butter, melted (I use just normal butter)
Sift flour into a bowl with a pinch of salt, and sprinkle sugar in. Make a well in the centre and add the eggs and yolks. Mix well with a whisk gradually add in the flour from the sides and slowly pouring in the milk/water liquid, add the butter and beat until smooth. I use my granny beaters for this they work well. Set aside for 30 minutes in the fridge, this batter last well over night too in the fridge. The batter is thin by the way.
Here is the link below to buy egg (granny) beaters:
Next melt a little clarified butter in a shallow heavy-based fry pan 15 - 17cm (6-7cm) across in diameter. When a haze forms pour out excess butter. Stir the batter to incorporate the mixture and pour a little bit into the pan and swirl to coat the base of the pan, tip out excess batter. After a few goes you will know how much to put in to coat the base and will not need to tip out.
For very thin pancakes (crepes) add less or for more british pancakes add more batter for a thicker pancake. This is a judgement call.
http://en.wikipedia.org/wiki/Cr%C3%AApe_Suzette and there are probably a thousand other ways.