Classic French Thin Pancakes (Print Version)
# Ingredients:
→ Batter Base
01 -
3 eggs
02 -
180 ml whole milk
03 -
60 ml vegetable or canola oil
04 -
250 g all purpose flour
05 -
1 tsp baking soda
06 -
1 tbsp brown sugar
07 -
1/2 tsp salt
→ Additional
08 -
600 ml hot water
09 -
Butter for greasing pan
# Instructions:
01 -
Fill a small pot with about 700 ml of water and bring to a boil. Once boiling, remove from heat and set aside.
02 -
In a large mixing bowl, whisk together eggs, milk, and oil until smooth and well combined.
03 -
Add flour, baking soda, sugar, and salt to the wet mixture. Whisk thoroughly until all ingredients are evenly incorporated.
04 -
Gradually add hot water to the batter, one cup at a time, whisking continuously. Add a final 120 ml of hot water and whisk until the batter reaches a thin, pourable consistency.
05 -
Preheat a non-stick pan over medium to medium-low heat. Lightly grease the bottom and sides of the pan with butter.
06 -
Pour approximately 60 ml of batter into the center of the hot pan. Quickly lift and swirl the pan to spread the batter in a thin, even layer. Cook for 30-45 seconds until the edges begin to lift. Flip and cook the other side for about 10 seconds.
07 -
Transfer cooked crepe to a plate. Stir the batter gently before each pour, and lightly grease the pan with butter between crepes. Continue until all batter is used. Crepes can be stacked directly on top of each other.
# Notes:
01 -
Gently stir the batter before pouring each crepe to maintain consistent thickness
02 -
The exact heat setting will vary depending on your stove - adjust as needed
03 -
For an 8-inch pan, slightly less than 60 ml of batter works perfectly