We don’t really eat the small, fluffy pancakes most families eat. We called these big, thin delights “pancakes”…our style of pancakes.
Golden and delicious, these beautiful crepes can be eaten for breakfast, brunch or dinner, if desired. Try them…you’ll be so glad you did!
Type: Breakfast Recipe
Serve With: maple syrup, corn syrup, cinnamon & sugar, jam/preserves, nutella, fruit, whipped cream
Prep Time: 5 mins
Cook Time: 5 mins/crepe
Yield: 6 crepes
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.
- 3 large eggs
- 1 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 pinch salt
- butter – approximately 1 tsp/crepe for frying pan
* Tip: The ingredients above are for our half-batch of approximately 6 crepes. To make the larger batch, increase to 5 eggs, 3 cups milk, 3 cups flour and continue as outlined in this recipe.
- Preheat large frying pan on low heat while mixing crepe batter.
- In a large mixing bowl, beat eggs until frothy, then add flour, milk, vanilla extract & salt and using a hand mixer, blend until completely smooth. * Optional: Allow batter to rest in refrigerator for up to an hour.
- Once batter is made with a smooth consistency, add 1-2 tsp of butter to frying pan and increase heat to medium. When butter sizzles & becomes fragrant, add a ladle of batter and rotate the pan until the batter covers the whole bottom of the pan thinly and evenly.
- When bubbles rise to surface, and the edges of the crepe are curling upward and a bit dryer, the crepe is ready to turn over. Flip crepe over gently, and continue to cook until the bottom is golden.
- Slide the crepe onto a dinner size plate. Garnish your crepe with your favorite condiment (syrup, sugar and cinnamon, jam, whipped cream, or whatever you prefer).
- Repeat with subsequent crepes.
I hope you enjoyed this Eastern European Recipe on Cooking with Kimberly. Until next time…
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