Don’t talk to me about those ¼-inch-thick pancakes, ewww. These are thin crêpes, perfect for breakfast but also for crêpe suzette.
I don’t like eating too sweet in the morning, so just a drizzle of maple syrup and I’m happy.
You can fill these with fruits, Nutella, whipped cream, etc.
(Experiment 284) Crêpes
Ingredients
- 2 eggs
- dash vanilla extract
- 1 cup flour
- 1 cup milk whichever you have work, I use oat milk
- 1 tbsp sugar
- optional 1tbsp wheat germ
- ~1tbsp melted butter
Instructions
- Nuke butter in the microwave, like 10-15 seconds. Put all ingredients in a mixing bowl and stir until all combined. You don’t want liquid nor thick, syrupy consistency. If needed add more milk or flour to achieve it.
- Heat a non-stick pan over medium heat. When hot, pour about 1/3 cup of the mix in the pan; I use a soup ladle it’s just about the right amount. Right after you pour the mixture, you need to tilt the pan in each direction so that the mixture covers the whole bottom of the pan. Cook for 90 seconds, flip, cook for another 60 seconds.
Notes
Fact: 90% of the time your first pancake will stick and/or tear, it is what it is 😉