Mary Berry’s Cinnamon Crepes
Mary Berry's thin and simple cinnamon crepes are the perfect classic pancakes for serving on Pancake Day on for a weekend brunch.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
So delicate and thin, these are often only served on pancake day, when in fact they are perfect for brunch or breakfast. The first pancake is always a little tricky and may stick. For a traditional crepe, leave out the cinnamon.
Ingredients
| 115g (4oz) | plain flour |
| 1 tbsp | ground cinnamon |
| 2 | eggs |
| 225ml (8fl oz) | milk |
| 2 tbsp | sunflower oil |
| 2 | lemons, cut into thin wedges |
| 55g (2oz) | caster sugar |
Essential kit
You will need: a crepe pan or a non-stick 23cm (9in) shallow frying pan.
Method
Measure the flour and cinnamon into a bowl. Crack the eggs into the bowl and add a dash of the milk. Whisk together using a balloon whisk to make a thick batter. Slowly pour in the remaining milk, whisking until a smooth thin batter.
Heat a little of the oil in a crepe pan or small nonstick frying pan. Pour just enough of the batter into the pan to give a large disc in the centre. Swirl the pan to make a thin pancake. Fry for a few minutes, until golden on the underside and set on top, then flip over and fry for 1-2 minutes on the other side. Tip on to a warm plate.
Continue with the remaining oil and batter and place a piece of kitchen paper or non-stick baking paper in between the pancakes to prevent sticking.
Serve the warm crepes with a squeeze of lemon and a sprinkling of sugar.
Mary’s Tips: Best made and served – share the cooking and eating.
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