Crepes/Thin Pancakes

Ingredients

• ½ cup (60 g) maida (flour)
• 1 egg
• ¼ cup (60 g) milk
• ¼ cup (60 g) water
• ¼ tsp salt
• 1 tsp oil
• 2 tbsp oil for cooking the pancakes

Preparation

• Mix flour, salt, egg, oil and enough water to form a smooth paste. Add the rest of the liquid. The batter should be thinnish, coating consistency. Add more water if required. Keep aside in a cool place to rest for at least 15 mins.

• Stir the batter, and in case you feel it has thickened ( as it often does after resting), add a little water.

• Put a heavy based frying pan about 6”-7” in diameter on the fire over high heat and add one tbsp of oil. When oil is heated lower the heat, turn the oil around in the pan, and drain off excess oil, leaving the pan only brushed with oil.

• Increase the heat again, and pour equivalent to about 2 tablespoonfuls of batter in the pan, at the same time immediately turning the frying pan around so that the base of the pan is coated with the batter. Lower the heat, and cover pan for about 10 seconds. Uncover the pan.

• When edges of the pancake start lifting themselves, the pancake is done. Just loosen the edges if need be and turn the pan upside down, over a plate, so that the pancake falls on to the plate.

• Repeat thus for the rest of the batter. You will require to oil the pan only after about every third or fourth pancake. You can keep stacking them over each other till ready to use.