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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
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Rate:
60 min total
8 servings
Very Easy

Ingredients

servings
Units

  • Batter

    • 8.8 oz Plain flour
    • 3 stk Eggs
    • 2⅛ cup Milk
    • about 1.1 oz 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

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Details

Dietary

Allergens

GlutenMilkEggs

Restrictions

  • Contains Gluten
  • Contains milk
  • Contains Eggs

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

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Comments

Author

N

Nordmad