Mum's Crepe-Style Pancakes

Makes +/- 25 small.

500 ml (2 cups) cake flour
2 eggs
30 ml (6 tsp) melted butter or oil
600 ml milk
60 ml single cream
2 ml (1/2 tsp) baking powder
2 ml (1/2 tsp) salt
Oil for baking

1- Combine the cake flour, salt and baking powder in a bowl.
2- Beat the eggs and milk together in a separate bowl.
3- Gradually add the dry ingredients, beating all the time. Beat in first the cream, then melted bugger or oil.
4- Pre-heat a heavy-based frying pan and grease lightly with oil.
5- Pour a thin layer of the batter into the pan, tilting it to distribute the batter evenly.
6- Bake on one side until lightly browned, about 2 minutes, then turn the pancake over with a fish slice or spatula and bake for another minute.
7- Turn the pancake onto a plate and keep warm over a saucepan of boiling water, or, covered in the oven at 100ºC.
8- Continue until all the batter has been used.

NOTE
* Leave batter to stand 1 HOUR before making pancakes.
* Pan only needs to be greased once
* Freeze pancakes with waxed paper or plastic in between each one. Wrap securely in foil. To serve after freezing, heat for 30 seconds on each side in a warm frying pan.