Wholemeal savoury pancakes
Each serving provides 224 kcal, 18g protein, 18g carbohydrate (of which 7g sugars), 7g fat (of which 3g saturates), 4g fibre and 1.2g salt.
This is a great way of making crêpes without having to weigh everything out each time. Using a permanent marker, simply mark up the outside of a large, clean jam jar with the levels first time round, then next time, fill, shake and go! These are equally good topped with fruit and a little grated dark chocolate for breakfast or dessert.
For the pancakes
- 150g/5½oz wholemeal plain flour
- 1 large free-range egg
- 375ml/13fl oz semi-skimmed milk
- 1 tbsp rapeseed oil
For the toppings
Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth.
Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl.
Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds.
Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one.
Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away.
If you have any leftover crepes, stack them on a plate and allow to cool, then cover with clingfilm or transfer them to a resealable food bag, and place in the fridge until needed. They will keep in the fridge for up to 2 days.