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For breakfast
Quick-made pancakes

Quick and Easy Crêpes

You'll turn out a whole stack of crêpes in no time. Everyone loves these, kids most of all. Serve them on their own or use them as a base for fancier dishes — just adjust the amount of sugar in the batter to suit.

natali

Recipe author

Composition / ingredients

Servings:

Milk

0.5

Flour

150

Eggs

Sugar

Salt

0.25

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 24 % 8 g

Carbohydrates 59 % 20 g

174 kcal

GI: 15 / 0 / 85

Cooking method

Step 1:

Gather everything you'll need for the crêpes.
Step 2:

Make the batter. Crack the eggs into a mixing bowl and add the sugar.
Step 3:

Beat everything well with a mixer or an immersion blender with a whisk attachment. Toward the end, add the salt and beat a little more. You should end up with a light, foamy mixture.
Step 4:

Pour the milk into the egg mixture and stir a little more.
Step 5:

Add the sifted flour and stir again. You may need a bit more flour depending on the type — add a little if you do, but don't overdo it, or the crêpes won't stay thin.
Step 6:

Pour in the vegetable oil and give it one last stir. The batter is ready. Let it rest a bit (about 15-20 minutes — this lets the gluten develop, otherwise the crêpes will tear).
Step 7:

Get your crêpe pan ready: heat it well and grease it with vegetable oil. I personally use a peeled potato half stuck on a fork to do this. Scoop the batter from the very bottom of the bowl so the flour doesn't settle. If it seems like there's not enough oil, add a bit more. Pour a small amount of batter into the pan and swirl it around to spread it into a thin, even layer.
Step 8:

Cook the crêpe on one side until golden, then flip and finish the other side. Keep the heat high so the crêpes don't dry out. Use up all the batter.
Step 9:

The crêpes are done! I found this wonderful recipe in a cookbook that walked through exactly how to whip up crêpes in a hurry. Now I use it all the time.

These crêpes come together fast — you can have them ready for breakfast in half an hour, and everyone at the table will thank you for it. So the first crêpe doesn't come out a mess (as the old saying warns), make sure the pan is properly heated. Serve these golden little "suns" with honey, sour cream, jam, or melted butter for a great breakfast. I'm sure your family will love this recipe and what you make with it. Enjoy!
Be prepared to need a little more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour.
Tip: The wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high enough smoke point for frying and keep the heat below that point.