French crêpes – thin pancakes
Breakfast

French crêpes – thin pancakes

Thin, soft pancakes from France. The batter rests for half an hour, and the crêpes are fried golden in butter. Serve with sugar and lemon or Nutella.

TraditionalEverydayWeekendBreakfastDessertSnack
Shopping List
Rate:
60 min total
8 servings
Very Easy

Ingredients

servings

  • Batter

    • 250 g Plain flour
    • 3 stk Eggs
    • 5 dl Milk
    • 30 g Melted butter
    • 1 knivspids Salt

Instructions

  1. 1

    Mix the batter

    1. Whisk flour, eggs and a third of the milk into a smooth batter. Gradually whisk in the rest of the milk.
    2. Stir in the melted butter and salt. Let the batter rest for 30 minutes.
    5 min
    Bowl
  2. 2

    Cook the crêpes

    1. Heat a pan with a little butter over medium heat. Pour in a thin layer of batter and tilt the pan.
    2. Cook for 1–2 minutes on each side until golden. Repeat with the remaining batter.
    20 min
    Pan

Explore more

Se flere breakfast opskrifterSe opskrifter til everydaySe opskrifter til weekend

Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Stack with baking parchment between each. Store in the fridge.

Tips

Preparation

  • • Let the batter rest — it gives thinner and softer crêpes.

Serving

  • • Fold them into quarters and stack on a plate.

Author

N

Nordmad

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad