There is a surprise ingredient in this crêpe recipe that we could not resist trying.
- 200ml tonic water
- 50ml gin – try our Organic Gin with sea buckthorn and pear!
- 50ml milk
- 1 egg
- 200g self raising flour
- A little butter for cooking
- Lemon, for serving
- Caster sugar, for serving
The batter is light and crisp, with a subtle sweetness. All these pancakes needed was a little vanilla scented caster sugar and a squeeze of lemon to serve – or be fancy and have some sliced strawberries on the side.
Add wet ingredients to the flour, and whisk briskly until batter is smooth and thickened.
Heat a small dap of butter in a large non-stick pan.
Add a tablespoon of batter and quickly tilt the pan over the heat to allow the batter to spread out. Cook for a minute or two per side – or until a lovely golden brown colour. Serve with a squeeze of lemon.
