Shrove Tuesday!

Crepe Recipe
200g plain flour
3/4 level teaspoon salt (three quarters not 3 - 4!)
375 ml milk
4 large eggs
3 tablespoons olive oil (extra virgin best)
olive oil for frying.

Sift the flour into a large mixing bowl and add the salt. Make a well in the middle of the flour mixture, add half of the milk and gently mix in. Whisk up the eggs in a separate bowl and add them to the mixture in the main bowl.Add the olive oil.
Gently mix all the ingredients in. Add the remaining milk gradually. Avoid overbeating. If there are any little clusters of flour just break them up gently with a fork or whisk.Put the mixture in the fridge and leave for at least 30 mins. One hour is better, and it can be left longer.
Pre-heat the oven - you will use it to keep the crepes warm while you make the rest.
Put a piece of kitchen towel on the base of a large oven proof dish .
After 30 - 60 mins, heat a spoonful of oil in a frying pan. The oil will increase in quantity as it gets hot. Once it is liquid enough to run around the pan coat the surface of the pan with oil then discard any excess. (Put it into a little jug that can withstand hot oil and leave to one side in case you need to add a little more later, but with this recipe you probably won't).
Ladle just enough mixture into the pan to fully cover the base . Too much mixture will make a thick and heavy pancake whereas less mixture makes a nice thin light crepe. Let it cook until it has firmed up and starts to turn golden then turn it over using a fish slice. When you get good you can toss them but start with a fish slice! The 2nd side will cook quicker then the first. When both sides are lightly golden (or creamy coloured with golden spots if preferred), then pop the crepe out and put it in the oven to keep warm. Then carry on and make the rest piling them up on top of each other. Your pan should be moist enough to cook the rest without needing topped up with oil, but if the pan seems to get dry and they start to stick then top up with a little of the excess oil.
(The first crepe is always a bit stodgy because it gets too much oil but the rest should be lighter. Don't add more oil to the pan unless necessary, as too much oil in the pan makes for heavy crepes).

Today was a much better day than yesterday! Busy day, but a little light relief in the afternoon. The chef came out into the lounge in the afternoon and cooked us all some lovely crepes! Very tasty!
Making crepes was something we always did on Shrove Tuesday, and last night YS texted me to ask for the recipe so I looked it out for him and thought I would share it with you all. Too late for this year's Shrove Tuesday but in plenty time for next year!
Bon appetit and happy Pancake Day!