1. Preheat oven to 425. 2. Sieve flour into bowl and make a well in the centre. 3. Break the eggs into well. 4. Use a whisk to slowly blend the egg and flour into a smooth mixture. 5. Add milk as it thickens. 6. Whisk until smooth. 7. Let stand for 10 minutes. 8. Meanwhile, heat an oven-proof crepe pan on stove. 9. When hot melt butter in pan. 10. Pour batter into hot pan and put pan in hot oven for 15 minutes. 11. Pancake is done when batter is puffy and golden brown. 12. Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections. 13. Slice into quarters and serve immediately before it loses its puffiness. ---------------------------------------------------------------------------
Nutrition
Ingredients
