One of the very first recipes that I learned how to make 25 or so years ago–aside from scrambled eggs–was crepes, or English pancakes as they were known in my house. I think my mum taught me how to make them so I would stop asking her to make them all time since it seemed like I was the only one in the house who really loved them and wanted to eat them for breakfast and dessert most days. The rest of the family only really ate them to celebrate Pancake Day, which is still one of my most favourite holidays.

This recipe for crepes is so easy that even a 7 year old could make them. They taste delicious and I like them best served with a sprinkle of sugar and freshly squeezed lemon juice, which is the classic English way to eat pancakes. This recipe makes 12 crepes and feeds six people at 26 cents per serving.

Put 1 cup of sieved flour in a large mixing bowl and add 3 eggs. Pour in enough milk to make the batter quite thin. I never measure the amount of milk, but rather eyeball it. It is better to err on the side of too thin than too thick–the thinner the batter, the thinner and better the crepes.

Place a frying pan to warm up over medium heat. You can use a variety of different things in which to cook the pancakes, including butter, vegetable oil, and even though it sounds gross, Crisco works really well for making pancakes. Be sure to add enough so the batter won’t stick when you place it in the pan. If you add too much oil, don’t worry because the first pancake will soak up all of the excess and you can just throw it away. I always plan for my first pancake to be a throwaway one and am pleasantly surprised if it comes out edible

Once the butter or oil has heated, pour in some of the batter and swish it around so a thin layer coats the bottom of the pan. Turn over the pancake with a spatula once the edges of the batter begin to pull away from the sides of the pan. The bulk of the cooking gets done on this side so when you flip it, you only need to quickly brown the other side. The first side always ends up a beautiful golden colour (see above) and the second side looks more spotty–don’t be too alarmed, they will still taste great and you can hide the spotted side when you fold or roll up the pancakes.

You can either make the pancakes and eat them immediately, or you can let them cool and then reheat them in the oven on a low heat. This reheating option works really well if you are making them for dessert at a dinner party. You can make them before your guests come over and then reheat them filled with whatever you want to stuff them with after you finish dinner.

The options on what to put inside your pancakes are only limited by your imagination! The night I made these crepes, I made one with grated chocolate and dulce de leche, and the other with fresh strawberries and a bit of grated chocolate. I topped them off with a scoop of vanilla ice cream and they were a huge hit with our guests and Carlo.

I also love the classic French combo of nutella and banana crepes too! Don’t forget about savory fillings: some sliced smoked salmon, cream cheese, and dill make a perfect brunch filling option.

Have fun with your pancakes and don’t get too discouraged if they don’t turn perfectly the first couple of tries, practice certainly makes perfect when it comes to making pancakes.