Romain likes to make his pancakes with beer as it makes them lighter instead of just using milk.
Mix all the ingredients together in the same order as in the list above.
A few tips to make the pancakes better:
To avoid any lumps, pour the mix through a sieve.
Instead of just melting the butter, place it into a saucepan and let it become slightly brown - it will give a nice nutty flavour.
Don’t use the mix straight away, leave it to rest for one hour (because the gluten in the flour makes it elastic), then add some milk if it has become too thick
To cook use a thin, non-stick frying pan - the lower the edges are the better. Heat the pan on the gas and spread some oil (use a potato you cut in half, and prick it with a fork, dip the cut part into some oil and use it like a brush).
Pour some of the mix into the pan and spread it all over, leave it to cook for one minute, then flip it over and leave for another minute.
Crepes can be eaten with anything - jam, sugar, chocolate spread, but Romain’s favourite is to prepared them with caramelised apple flambéed with Calvados and a scoop of vanilla ice cream, or caramelised banana and rum.
To do this: In a frying pan melt 15gr of butter until golden, add your apple or banana in wedges, stir until they are slightly brown, add 15gr of Demerara sugar and flambé with a shot of Calvados or rum.
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