Pancake Tuesday, also known as Shrove Tuesday, Fat Tuesday or Mardi Gras, traditionally makes the last day of indulgence before the Christian season of Lent begins on Ash Wednesday. In days gone by, it was one last blow-out before 40 days of fasting and prayer.
Whether you adhere to these traditions or not, it's always good to have an excuse to eat more pancakes (and given the nationwide egg shortage there might well be 40 days of fasting ahead).
Here’s a simple ratio to remember so you’re never far from a crepe:
1 egg + 2 Tbsp plain flour + ¼ cup milk + a pinch of salt (and a pinch of sugar, if you like) = about 3 thin, lacy crepes.
To make them: Whisk together the egg and flour until smooth. Gradually whisk in the milk, plus the salt and sugar.
Lightly grease a non-stick pan and set it over medium heat. When it feels hot (you should be able to hold your hand 5cm over the pan and count to five without tears), pour in about little of the mixture (about 1/8th of a cup).
Tilt the pan so it spreads evenly. Cook for about a minute, then flip over and cook the other side for 45-60 seconds. Remove to a waiting plate. The first crepe can be a bit of a dud - or a perk for the cook - so use it as an opportunity to tweak the temperature or make sure the pan is greased properly.
Repeat the cooking process with the remaining mixture, cooking about a third of it at a time. If you want thicker crepes (slightly easier to handle in the pan and more filling) increase the flour to 3 Tbsp.
Three crepes is generally good for one person… but you might be surprised how many people can eat. If you're in the happy position of making more than can be eaten at one sitting, leftover crepes can be successfully frozen. Just make sure to interleave sheets of baking paper between them or you’ll be in tears (in more ways than one) when it comes time to defrost them.