• NOTE: To keep the crepes soft and warm, place them between 2 ceramic plates.

IRISH PANCAKES PREPARATION

• Place butter in a small sauce pan. Heat on low until the butter has melted. Set aside.
  1.95 oz butter
• In a mixing bowl, whisk together the all-purpose flour and sea salt. Make a well, add the eggs, lukewarm milk and cooled melted butter. Start mixing from the center going outwards taking a little bit of flour at a time. NOTE: This is the secret to get a batter with no lumps! Let the batter rest for about 10 minutes.
  4.40 oz all-purpose flour, 1/2 tsp sea salt, 4 eggs, 12.88 oz milk
  

COOK!

• Heat your pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".

  When ready, lightly oil the surface with a kitchen towel and pour one large scoop of batter in your pan, spreading it over while moving your pan into a gentle circle.

  Once one side is cooked, flip it over. Cook it for a few seconds more. Enjoy & Bon Appétit!
  

TOPPINGS

• Irish pancakes are crepe-like pancakes enjoyed with lemon juice and sugar before being rolled into a cylinder. Enjoy & Bon Appétit!
  1 lemon juice, 1.75 oz granulated sugar
  
• NOTE: Like every crepes, please refrigerate up to 2 days.