Pfannkuchen/Crêpe (Pancakes)

2 Eggs+ 280ml Milk/Water+ Orangezest/Lemonzest(optional)+ a pinch of Salt (add some sugar if you want sweet taste)--> 1) Whisk together.
160g sifted Flour--> 2) Add in, whisk together with mixer or hand, until a smooth batter.

3) Heat a pan/the best with non-stick pan (not overheated) brush lightly with clarified butter/oil. Pour in a little batter, swirl to coat the bottom of the pan evenly (got to be faster). When light brown on one side, you can see bubbles appear, toss or turn and light brown on the other side. Remove from pan,can be folded around filling into halves, quarters or roll it. Served warm.


Pancakes variations:
Served with castor sugar/ syrup/honey+ lemon juice or sugar+ liqueur (like Grand Manier, Fruity liqueur)
Served with stewed fruit sauce/jam/compote/chocolate sauce/
Served with savoury fillings/mincemeat/vegetables
And more other variations.

*Pancake batter could be covered and rest in refrigerator for at least 1hr. before cooking, tasted better.
*Cooked pancakes may be wrapped in plastic foil and refrigerated for 2-3 days/frozen for few weeks.