How to Make Thin Breakfast Pancakes: Easy and Silky Crepes Every Time
Delicate and silky thin breakfast pancakes (crepes). This easy recipe uses a simple whisking technique to create soft, golden pancakes that are perfect for sweet or savory fillings.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk adjust for consistency
- 2 tbsp oil or butter melted
- 3 tbsp sugar optional
- 1/4 tsp salt
- 1/4 tsp baking powder
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, baking powder, and sugar. Create a well in the center and add the eggs and half of the milk. Whisk from the center outward until a thick, smooth paste forms. This "paste method" is the best way to ensure there are no flour lumps.
- Gradually pour in the remaining milk while whisking continuously. Continue until the batter is smooth and has the consistency of heavy cream. Stir in your melted butter or oil.
- Heat a high-quality non-stick pan over medium heat. Lightly grease the surface with a tiny bit of butter or oil on a paper towel—you want a sheen, not a pool of grease.
- Pour about ¼ cup of batter into the center of the pan. Immediately lift the pan and swirl it in a circular motion so the batter spreads thinly to the edges.
- Cook for 1–2 minutes. You’ll know it’s ready to flip when the edges begin to lift and turn slightly golden. Use a thin spatula to flip and cook the other side for an additional 30–60 seconds.
- As you finish each pancake, stack them on a plate and keep them covered with a clean kitchen towel. The steam trapped under the cloth is what keeps the crepes soft and pliable for rolling.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 125kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 124mgPotassium: 108mgFiber: 0.4gSugar: 7gVitamin A: 146IUCalcium: 76mgIron: 1mg
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