Thin Crêpes Recipe

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These thin pancakes can be served with maple syrup, jam or even stuffed with a seafood, vegetable or meat preparation.

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Thin Crêpes Recipe

These thin pancakes can be served with maple syrup, jam or even stuffed with a seafood, vegetable or meat preparation. It is not absolutely necessary to refrigerate the dough, but it is ideal for allowing the gluten in the flour to bind to the liquid ingredients. You can even prepare the dough the day before cooking.

Conservation

Stack the cooked pancakes, separating them with a sheet of waxed or parchment papers. Store in an airtight plastic bag. Pancakes will keep for 3 days in the refrigerator or 3 months in the freezer. To remove frozen pancakes from the stack without damaging them, the bag must first be allowed to stand at room temperature for about 10 minutes. To reheat the pancakes, simply place them side by side on a baking sheet and put them in the oven preheated to 180 ° C / 350 ° F /


 

Have a look at my videos before beginning to cook the crêpes.

 

Servings: 6

Preparation10 minsCooking40 minsTotal50 mins

 3 eggs
 1 ⅓ cup milk
 1 ½ cup of water
 ½ teaspoon salt
 250 g (2 cups) all-purpose flour
 3 tbsp butter, melted
 Vegetable oil, for cooking
 Maple syrup or syrup or filling of your choice

1

To prepare the dough, in a blender, combine the eggs, milk,1 cup of water and salt. Add the flour and butter. Refrigerate for 1 to 2 hours.

2

Whisk the dough together and add up to 1/2 cup of water until it has the consistency of heavy cream.

3

Prepare the utensils: ladles with a capacity of 2 tbsp (1 oz), a plate and metal spatula.

4

Heat an 8-inch (20-cm) skillet over medium Heat tthe skillet until a drop of water sizzles.
Lightly oil (you might not need to add oil for each crêpe). Tilt the pan and pour the contents of a ladle. Rotate the pan to spread the dough as quickly as possible. Remove excess dough if necessary.

5

Cook for about 1 minute or until the edges of the pancake begin to dry. Flip and cook for about 30 seconds, until small brown dots appear
under the pancake.

6

Drizzle with maple syrup just before serving.

Ingredients

 3 eggs
 1 ⅓ cup milk
 1 ½ cup of water
 ½ teaspoon salt
 250 g (2 cups) all-purpose flour
 3 tbsp butter, melted
 Vegetable oil, for cooking
 Maple syrup or syrup or filling of your choice

Directions

1

To prepare the dough, in a blender, combine the eggs, milk,1 cup of water and salt. Add the flour and butter. Refrigerate for 1 to 2 hours.

2

Whisk the dough together and add up to 1/2 cup of water until it has the consistency of heavy cream.

3

Prepare the utensils: ladles with a capacity of 2 tbsp (1 oz), a plate and metal spatula.

4

Heat an 8-inch (20-cm) skillet over medium Heat tthe skillet until a drop of water sizzles.
Lightly oil (you might not need to add oil for each crêpe). Tilt the pan and pour the contents of a ladle. Rotate the pan to spread the dough as quickly as possible. Remove excess dough if necessary.

5

Cook for about 1 minute or until the edges of the pancake begin to dry. Flip and cook for about 30 seconds, until small brown dots appear
under the pancake.

6

Drizzle with maple syrup just before serving.

Thin Crêpes Recipe

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