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Brittany Pancakes
10-14 x 20cm Crepes

100g buckwheat flour (savoury) or plain flour (sweet) or use a mixture of
half buckwheat flour and half plain flour for savoury crepes
2 eggs, beaten
25g butter, melted
30g caster sugar (for sweet)
250ml milk
butter for cooking

sugar, honey or jam (optional for sweet)

Sift the flour into a bowl and make a well in the centre. Beat the
eggs and milk together and pour it into the centre of the flour.
Gradually mix in the flour and whisk them together until you have
a smooth batter. Whisk the melted butter into the batter and sugar
if you are preparing a savoury pancake. Leave the batter to stand
for 30 minutes.

Melt a little butter in a 20cm crepe pan or similar size crepe of
frying pan over a moderate heat. Place a generous tablespoon of
the batter in the pan and twist the pan or spread it out with a
scraper, so that the batter thinly covers the base of the pan. Cook
the pancake for a couple of minutes until it is just set, turn the
pancake over (the pancake should be golden brown), cook for a
further minute then turn it out onto a plate and cook the rest of
the batter in the same manner. Cover the pancakes with a cloth
while you prepare the remaining pancakes adding more butter to the
pan as needed. You may wish to cover them in cling film and
refrigerate until needed or freeze them.

Serve the sweet pancakes with a little sugar, jam or honey, or
serve the savoury pancakes with a savoury filling.

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