Ok all this pancake stuff has got us in a tizz again. It’s the day when everywhere you turn you will see a pancake shoved into your face especially on Facebook and Twitter….this is something that pleases me as in our house WE LOVE PANCAKES!!! But I do have one teensy weensy little gripe. For me growing up Pancakes were as the French call them “Crepes” they are very thin, taking up the entire base of the frying pan and the ones that those of us who fancied ourselves as Domestic Goddesses used to try to flip! Get the picture?
In recent years American Style or Buttermilk Pancakes have crept in but for me Pancake Tuesday or Shrove Tuesday as it’s traditionally known is when we eat these thin French style pancakes so this is the recipe that I am posting for you here. I am lucky enough to have a Crepe Machine which I have to say has been a super investment and gives fantastic results to the pancake. I’m planning to make traditional French Galettes on this very soon on this. My older two children will have many happy memories of days wandering market stall in France eating these delicious savoury Pancakes made with Buckwheat Flour and filled with Ham and Melted Cheese…..my mouth is watering just now!
So here you you. This recipe makes a small mountain of Crepes so you can divide in half or you can make all over the space of two days, the batter will keep in the fridge. You can also make all the pancakes and layer them with grease proof paper and reheat in a dry pan, they should be ok for a few days if stored properly.
