The weather was perfect today … mid to high 60s and a clear blue sky plus no insects so I threw all the doors open. We sometimes call this the House of Doors … there are an unconscionable number of them: 3 sets of French doors (off the sitting room, the dining room and the spare room), double front doors, a side entrance to the offices, a side door into the garage, a back door to the outdoor shower from the guest bedroom – and of course the garage doors themselves. This represents quite a challenge when leaving the house. “Have you locked the doors?” is a loaded question as it can take several minutes to tour the house locking and locking and locking. On blessed Days Like This the open doors give me the feeling of living in a tree house. The smell of ham and cheese crepes and coffee reminds me of the streets of Paris. I couldn’t have been happier. An afternoon of gardening beckoned and so I made sure to tank up on protein for brunch!
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 1 cup chick pea (aka gram) flour *
- 2 large or 3 small eggs
- Pinch of salt
- 3 cups of liquids (more milk = a slightly heavier pancake) … I like an equal mix of water and whole or 1% milk (depending on what I have in the fridge)
Throw everything in a large bowl and whisk like mad. I never remember to sieve my flours so I invariably have to get out the hand blender to whiz out the lumps.
You can add more liquid i.e. until you have a thin and creamy consistency (way thinner than an American pancake batter).
Melt a very small knob of butter in a hot but not too hot pan (my preferred is an old, well-seasoned cast iron) by whirling it around the pan on the tip of a small sharp knife
Pour in ½- 1 ladleful of batter and immediately swirl it to cover the bottom of the pan. There should just be enough to cover the bottom of the pan i.e. there not be any extra batter rolling around … if there is then make sure you pour in less the next time
The pancake should immediately start drying out on top – holes should appear all over. You want to turn it when it’s a golden brown color – use a knife to peek at it’s underside to check. Use a big slice or flexible, large spatula to flip it … making sure the edges are all free and not sticking first.
As soon as you have turned it lay on one or two thin slices of ham (across the middle) and a couple of thin slices of cheese on top of the ham. After you have made and eaten a couple you will get the hang of making them with just the right amount of ham and cheese for your taste
Fold one third of the pancake (the third not covered with ham/cheese) over to the center and then fold the other third over so the ham and cheese are completely covered. Let it cook for about 1 minute altogether (depending on how the heat of your pan).
Turn the pancake and cook it for 10 seconds or so – long enough to heat the cheese and the ham through and start melting the cheese. That’s it! They should be made and eaten immediately … on Sundays people sit at the kitchen island and eat hot, yummy crepes as they come out of the pan!
If you cook them naked i.e. without ham and cheese then let each pancake cook for just a minute on the second side – until the underside is a golden brown color. I always make a big pile … as I make them I place them in a folded kitchen towel to say soft and warm.
They are delicious fresh or reheated with sugar and lemon or strawberry jam or bananas and yoghurt ... or anything you can think of! They are also brilliant the next day cold with a little butter and brown sugar and a sprinkling of cinnamon or a smear of Nutella ….or with just about anything you would spread on bread!!!
* A note about the chick pea flour. This vitally important ingredient adds protein and a fabulous light texture to the pancakes. The Italians make super thin pancakes entirely with chickpea flour called Ligurian Farinata. The Indians make them also and often call them Dosas.
