How about thin, soft and delicious buttery crepes that don’t get dry or crunchy, fold perfectly and don’t tear? Use this recipe to make a delicious weekend brunch treat for yourself and family and serve with sweet and savory fillings of your choice!
They are called French Crêpes or Russian Pancakes, with a vast variety of recipes, with milk or water, with butter or oil, with different kinds of flour and different amount of sugar. The ingredients are so simple you’d be surprised that you probably always have everything in your kitchen to make them without preparing in advance.
This batter for crepes is easy to make, but crepes take time to fry – approximately 1-2 min per crepe. And you don’t need to grease your pan at all during the process since you will be adding melted butter in the batter and it will be evenly divided between your tasty pancakes.
I was playing around with different recipes for a while now and happy that I found the perfect combination :) This recipe for delicious breakfast crepes has no baking soda, nevertheless they turn out perfectly thin and airy.
- 2 1/3 cups milk
- 1 1/2 cup all-purpose flour
- 3 eggs
- 1 tbsp sugar
- 1 tsp vanilla sugar (optional)
- 1/2 tsp salt
- 2 tbsp regular butter, heaped
Prepare the batter: whisk eggs, sugar(s) and salt together in a bowl, add 1 cup of milk, mix. Start sifting the flour little by little whisking the batter well so it doesn’t have lumps. Continue until all flour is incorporated in the batter. Add the rest of the milk and whisk. Now melt the butter on a low heat in a frying pan, which you will be using for frying crepes. Once the butter is melted pour into the batter and whisk until well blended. Let the batter rest for at least 15 up to 30 min.
Instead of washing, simply dry your frying pan using a paper towel or a paper napkins. This way the pan will be still buttered a little bit and the first crepe will absorb most of it.
Heat up the frying pan than – it needs to be hot but not burning – then reduce heat to medium. Fry this thin pancakes-crepes for 1 min on one side until it becomes golden-brown but watch it so it doesn’t burn, turn on the other side (it shouldn’t tear and should be very easy to turn) and fry for another minute. The edges will be slightly crispy at this point. Place ready crepes one on top of another and once in 4-5 crepes grease the sides of this ‘pancake pile’ with little bit of softened butter (1 tsp is enough for the whole pile) – this will make the edges very soft, and pancakes will not dry out even is you leave them uncovered for an hour (which you will not because they will be eaten in 5 min))) Once in a while take the last 10 crepes from the top of the pile and place the underneath the rest. This way they will all stay warm and well buttered on the sides. This recipe makes 40-45 small crepes. Unfortunately I haven’t bought a pancake pan yet for my new kitchen, but I’ll make sure to update the quantities later. I wear thin cooking gloves because I’m afraid to burn the crepes but still want them to have a deep brown color so I lift its sides every half a minute to check the color and gloves prevent from burning my fingers :)
Mmmm… they are yum!
We eat them with different jams, nutella, fresh fruits (especially berries, bananas and apples), honey, cheese, ham and sour cream.