Recipes: pancake

1. Add flour and salt into a large bowl. Add in milk and whisk to combine. Add in whisked eggs and butter and mix together to arrive at a smooth batter. If there are lumps in your batter, it is better to strain it through a sieve rather than over working your batter to try and remove them. Set aside for 30 minutes.
2. Heat a non-stick pan and add 1 tsp butter. Swirl the butter around the pan to coat then wipe off with kitchen paper.
3. Pour enough batter into the pan to lightly coat the bottom. Allow the crepe to cook on low heat until the batter turns completely opaque and is cooked through. There’s no need to flip it. Once the crepe is cooked, it will slide around the pan and release. Slide the crepe onto a plate and continue making your crepes until all the batter is used up. There is no need to butter your pan after the first crepe. Stack crepes flat on top of each other as you are cooking them.
4. Allow crepes to cool before filling/assembling.

1. Place all dry crepe ingredients into a med sized bowl. Whisk. Add in water and whisk to form a batter. A few lumps are ok. Add in oil and whisk to just combine.

2. Heat a non-stick pan and spoon in a ladle of batter, or just enough to coat the pan with a thin layer of batter. Keep the heat on low.

3. When the batter just turns opaque, crack an egg onto the crepe. Using a spoon, spread the egg to cover the crepe.

4. Sprinkle on spring onions and sesame seeds.

5. Flip the crepe over. Dollop on <1T hoisin sauce and <1T sambal oelek. Smear to cover the crepe with this sauce mix.

6. Place 2 slices of ham of choice down the centre of the crepe, leaving a gap in the middle to allow for a fold.

7. Place a crispy wonton wrapper on each piece of ham.

8. Fold one edge of the crepe in to cover. Fold the opposite parallel edge of the crepe in to cover. Now fold the crepe in half, along the gap you created between your ham/wonton wrappers.

9. Remove the crepe from the pan and slice in half. Enjoy