100 g (1 cup) plain all purpose flour
300 ml ( 1-1/4 cups) milk
1 tablespoon oil, plus extra for frying
2 tablespoons water
oil for cooking
Place the flour in a bowl and make a well in the middle. Add the eggs and
a little of the milk. Gradually beat the eggs and milk together,
incorporating some of the flour to make a smooth, thick batter. Then again
keep pouring the remaining milk until all the flour is incorporated in a
smooth batter. Beat in 1 tablespoon oil and water. Leave the batter to
stand for 30 minutes before cooking.
Brush a little oil over a non-stick or heavy based flat pancake pan or
frying pan (skillet).
A 15-17.5 cm or, 6-7inches pan is the best, as this makes small pancakes
which are easy to fill and hold, and allows guests to sample all the
fillings. Pour a thin layer of batter into the pan, tilting the pan to
spread it evenly. Cook over a medium heat until the batter is set and the
underneath lightly browned. Use a spatula or palette knife to turn the
pancake and cook the second side until lightly browned. Transfer to a warm
plate, cover with absorbent kitchen paper and continue until all the
batters used up.
You can use either cooked chicken filling or have a yummy desert filling.
Pancake has one added advantage: it can
be frozen up to a couple of months ahead or they can be chilled for up to
3 days before the party. They should be well wrapped so that they don't
dry out and each separated with absorbent kitchen during the storage.
Stack the pancakes in ovenproof serving dishes, brush each one very
lightly with a little molten butter, and cover with foil. Set the oven at
180oC. Reheat the pancakes about 15 minutes before everyone is
ready to eat. The hot fillings should be placed on warmers or burners.