BONUS : PANCAKE DAY FUN
butter really does make everything better
Hello friends,
It’s not a Thursday but I’m here in your inbox with a bonus newsletter because today is Pancake Day! And what sort of person would I be if I let this day pass by without popping up with a recipe for you to make this morning or later in the evening after work.
Pancake Day is probably one of the very few times in the year that I’ll make pancakes on a weekday. There’s just something about them that screams weekend food, no? But today is an exception and as usual, crepes will be my go to. There are hundreds of thousands of crepe recipes online and even more giving inspo on what to put on top of them. I’m a simple girl. You can keep the classic lemon and sugar and just give me a hot crepe with a dollop of salty butter, a good sprinkle of sugar and I’ll be very very happy. It’s the classic sweet and salty combination that we all know works so well but at the same time it feels like more than that. There’s a rich creaminess to it, a silky mouthfeel that feels indulgent yet perfectly plain at the same time. The best bit is when the warmth of the crepe creates pools of butter that slip in and around the folds and the sugar gathers inside and slowly melts, giving you the perfect bite. Such joy. And moments like this is when I’ll whip out the fancy butter. So feel free to do the same.
Right, now that we’ve established the best topping for your crepes, is simply butter and sugar, I’ve given you a few ways to jazz it up if you want to. They’re all super easy and are a low effort, high reward way of adding a little pizzaz to your pancakes. There’s a miso & cinnamon butter, salted honey butter and my current fave, malty vanilla butter (basically a Horlicks butter!). Make just one, or have a little butter party and make all 3.
And for those of you who’d prefer a fluffier American style stack on pancake day, then I’ve got you covered here:
Benjamina x
CLASSIC CREPES WITH BUTTER, 3 WAYS
RECIPE
makes : 8-12, depending on the size of your pan
For the crepes:
200g plain flour
1/2 tbsp caster sugar
pinch of salt
3 large eggs
300ml milk, lukewarm
20g melted butter
Miso cinnamon butter:
100g salted butter, very soft
1/2 tsp white miso paste
1 tsp cinnamon
1 - 2 tablespoons light brown sugar
Malty vanilla butter:
100g salted butter, very soft
1 1/2 teaspoons vanilla bean paste
2 tsp caster sugar
1 tbsp malted milk powder, e.g Horlicks
Salted honey butter:
100g salted butter, very soft
1 1/2 tbsp honey
flaky sea salt
METHOD
To make the crepes, add the flour, sugar, salt to a bowl and mix to combine. Make a well in the centre and add in the eggs. Whisk together until you have a thick paste. Add in the milk a little at a time, whisking until you have a smooth batter.
Mix in the melted butter.
Grease a wide shallow frying pan with a little butter and add a small ladle of batter, swirling the pan around so the batter spreads out thinly and evenly.
Cook the crepe for about a minute on each side until lightly browed ,Transfer it to a plate and repeat with the rest of the batter.
To make the flavoured butters:
Add all the ingredients for each butter into a mixing bowl and whisk together really well until smooth. You can always adjust each one to taste.
Top your warm crepes with a generous spoon of butter and sprinkle on some extra sugar. Fold into quarters and serve.
YUM💛
I will surely be making this recipe if not on the weekday, this weekend.