crêpes écossaises

Or drop scones to those of us brought up in the British Isles!  There was a time in my life, not so long ago, when I made these at least twice a day - yes really! Breakfast and 4 o'clock gouter. All the  children who came to this house knew them as Crêpes Ecossaises as I wasn't about to try and translate drop scone!

Every baking book has a recipe for these but many of them aren't simple enough. You only need four ingredients: self raising flour, egg, milk and sugar.

First of all take a frying pan, add the merest dot of oil and set over a low to medium heat. Take a bowl and add 4 ounces s.r. flour, one egg, up to a tablespoon of sugar and enough milk to give a dropping consistancy (probably between 2 and 3 fl. ounces).  Whisk with a spoon or preferably a balloon whisk.  Drop spoonfuls into your pan and when bubbles rise to the surface of each pancake flip them over and give them another 15 or 20 seconds.

Eat with jam, honey butter (roughly equal quantities of honey and butter melted - very good) or if you're a 15 year old boy... Nutella.  Breakfast in under 10 minutes.