CRÊPES
At university, I was always designated pancake maker on pancake day. This was always one of the highlights of my year - a way of bringing everyone together and something everyone can participate in. Even though they are a once-in-a-year phenomenon at my house, having a good recipe remains essential!

INGREDIENTS
Serves 4
FOR THE PANCAKE BATTER
110g plain flour
2tbsp caster sugar
1/4tsp salt
275ml whole milk
2 eggs
1/2tbsp vanilla extract
25g butter, melted (I like to do this for 20 seconds in the microwave), plus extra for the pan
TO SERVE
2 bananas, sliced
Jar of chocolate hazelnut spread
Icing sugar, for dusting

METHOD
1
In a large bowl, combine the flour, sugar and salt. These are your dry ingredients. Set aside.
2
In a jug, mix together the milk, vanilla, eggs and melted butter until combined. These are your wet ingredients.
3
Make a well in the centre of your dry ingredients, and pour in the wet ingredients, stirring until you have a smooth batter. Pour this mixture back into the jug - this will make it easier to pour into your frying pan later.
4
Preheat the oven to 110°C, and shove a plate in there. This will be to keep your cooked pancakes warm as you cook the rest.
5
Set a frying pan over medium-high heat, and place a small amount of butter to melt. Once foamy, pour about 1/4 cup (60ml, though no need to be this exact) of batter into the pan. Swirl the pan around until you have a thin layer of batter coating the pan and cook until the edges are starting to brown (this should take about a minute or so). Slide a spatula underneath the pancake to loosen, then you are ready to flip! Cook for another 30 seconds, or until brown on both sides.
Transfer the cooked pancake onto the warm plate in the oven whilst you cook the rest of the batter. Repeat the process until you've used all your batter up. You will likely need to adjust the heat as you go so you don't burn your pancakes!
6
When ready to serve, microwave 3-4 heaped tablespoons of chocolate hazelnut spread for 30 seconds to warm and loosen.
On each pancake, spread one half liberally with chocolate hazelnut spread, and place some banana slices on top. Fold the uncovered half over, top with more banana slices, if desired, and finish with a drizzle of chocolate hazelnut spread. Finish with a dusting of icing sugar, and serve!
Serving Suggestion
The serving suggestion is only...well - a suggestion! Feel free to use this base crêpe recipe as a canvas for your favourite toppings - why not try caramel sauce, lemon and sugar, or even savoury toppings like ham and cheese!
icheffedit Tip