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Thin pancake
Posted on 9/3/19 at 2:08 pm
Posted on 9/3/19 at 2:08 pm
Any clue how to make thin pancakes or crepes? My nieces are staying with us this weekend and I'd like to make a few different ones (Nutella, carmaleized apples, etc).
7
Posted on 9/3/19 at 2:50 pm to LSUbase13
This thread is just begging for a Ricky Bobby gif.
Posted on 9/3/19 at 2:55 pm to LSUbase13
I am not saying this is the correct way to make crepes, but you can make a crepe by just adding more milk than a pancake recipe calls for. Just make the batter thin, keep adding milk until the right consistency.
Posted on 9/3/19 at 3:04 pm to LSUbase13
my recipe from my grandmother:
1 cup flour
1/2 cup sugar
1 cup water
1 egg
dash of salt
cook over medium heat in a large flat non-stick skillet.
spray skillet with no-stick spray (just to be safe).
roll skillet around as pouring in batter to make even and round. I used a long thin spatula to flip once crepe begins to set. recipe will make 5-6 plate size crepes.
may need to adjust water/flour ratio depending on how thick/thin the batter is. The recipe scales for how many you want to make.
1 cup flour
1/2 cup sugar
1 cup water
1 egg
dash of salt
cook over medium heat in a large flat non-stick skillet.
spray skillet with no-stick spray (just to be safe).
roll skillet around as pouring in batter to make even and round. I used a long thin spatula to flip once crepe begins to set. recipe will make 5-6 plate size crepes.
may need to adjust water/flour ratio depending on how thick/thin the batter is. The recipe scales for how many you want to make.
This post was edited on 9/3/19 at 3:06 pm
Posted on 9/3/19 at 3:08 pm to El Mattadorr
quote:
This thread is just begging for a Ricky Bobby gif.
Posted on 9/3/19 at 3:56 pm to LSUbase13
For 12-13 8" crepes:
1 cup flour
1/8 teaspoon salt
2 tablespoons sugar
2 large eggs (room temperature)
1 1/4 cup milk (room temperature)
1 teaspoon pure vanilla extract
2 tablespoons melted butter, cooled to room temperature
Put all of that in a blender to mix. Tilt the pan around as you pour the batter to make a thin layer.
I usually cook 1 minute then flip and cook for another 30 seconds. I have an 8" crepe pan, but I'm sure it's not necessary.
The real key is to have all the toppings ready to go so they can make their own as you cook. My 5 year old can eat 3 crepes, so you'll be making one at a time until you have at least 20 or so (less if you make them big).
1 cup flour
1/8 teaspoon salt
2 tablespoons sugar
2 large eggs (room temperature)
1 1/4 cup milk (room temperature)
1 teaspoon pure vanilla extract
2 tablespoons melted butter, cooled to room temperature
Put all of that in a blender to mix. Tilt the pan around as you pour the batter to make a thin layer.
I usually cook 1 minute then flip and cook for another 30 seconds. I have an 8" crepe pan, but I'm sure it's not necessary.
The real key is to have all the toppings ready to go so they can make their own as you cook. My 5 year old can eat 3 crepes, so you'll be making one at a time until you have at least 20 or so (less if you make them big).
Posted on 9/3/19 at 4:13 pm to LSUbase13
Both recipes upthread are fine....but the key to good crepes is letting the batter rest: an hour in the fridge or longer.
Posted on 9/3/19 at 10:16 pm to LSUbase13
I’ve always used powdered sugar
Posted on 9/4/19 at 11:35 am to LSUbase13
This is what I do, and even though not a true crepe recipe they are very close and I've served them to real French people with no complaints. The recipe below makes probably 5 or 6 crepes.
6 ounces milk
1/2 cup all-purpose flour
1-2 tablespoons vegetable oil (I don't measure this, I just pour it in)
1 egg
Dash salt
Whisk together until just smooth. (I use Vitamix on slow speed. ) No need to rest.
Pour into lightly oiled or buttered hot pan, tilt to spread mixture evenly, cook until surface is dry, flip and cook for 10-30 seconds more.
Getting the heat right takes practice, but these are the easiest and quickest crepes you can make.
6 ounces milk
1/2 cup all-purpose flour
1-2 tablespoons vegetable oil (I don't measure this, I just pour it in)
1 egg
Dash salt
Whisk together until just smooth. (I use Vitamix on slow speed. ) No need to rest.
Pour into lightly oiled or buttered hot pan, tilt to spread mixture evenly, cook until surface is dry, flip and cook for 10-30 seconds more.
Getting the heat right takes practice, but these are the easiest and quickest crepes you can make.
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