English Pancakes (Crepes)

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4 oz All Purpose Flour
10 fl.oz milk
1 egg
Pinch of salt (optional)

*Tip: Crepes are thin, so cook quickly – make sure it’s a hot pan and focused attention on hob.


1.  Put the flour in a medium bowl.

2.  Add egg and start beating (an electric hand mixer makes this easy and quick).

3.  Start adding milk slowly, each time you add milk, fully incorporate it, before adding more – this will prevent lumps.

4.  Once all added, let stand while you get your pancake pan/frying pan hot on the hob.  It is important that the pan is hot.

5.  Add oil, add a ladle of mixture and tilt pan to cover the whole surface. Once air pockets appear turn over and cook the other side. Repeat and enjoy.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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