Here in Europe crepes, or french pancakes, are far more popular than american pancakes, so that’s the reason why I only tried the fluffy kind of pancakes only after I turned 20. I had always seen them in the movies but since I wasn’t that interested in cooking, I didn’t make an effort to find out how they were made.
And so for at least 20 years of my life, I only had these thin pancakes called crepes, a word that comes from French. My mom used to make them, but she didn’t have an actual recipe, she made them according to how many people she had to serve or even according to her mood that day.
So when I was on my own, in my own kitchen, I began experimenting. And believe me I have tried many recipes, many of them providing good results, but nothing good enough to make me stop from my search of the perfect pancake recipe.
Raymond Blanc is one of UK’s most respected chefs and owns a restaurant with 2 Michelin stars in Oxfordshire, England. After watching two of his shows I decided to buy some of his books and one of them was Cooking for friends, one of the most famous and appreciated.
This crepes recipe is one of the basic recipes presented in the book and although the ingredients are very much alike the ones you find in other recipes, the results I got were amazing. The crepes were extremely light and delicate and if you need them for a savory recipe, then just omit the sugar and add a little more salt to the batter.
Anyway, can you guess what I”ll be doing after I finish posting this recipe?
I’ll go in the kitchen and make another batch of pancakes! So let the pancake madness begin!
The best crepes recipe I ever tried (French pancakes)
By January 2, 2013Published:
- Yield: 10-12 pancakes
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 60 mins
Here in Europe crepes, or french pancakes, are far more popular than american pancakes, so that's the reason why I only tried the …
- 60 g butter (2 1/4 oz)
- 2 eggs
- 30 g sugar (~ 2 tbsp)
- 100 g flour (4/5 cup) sifted
- 350 ml milk
- pinch of salt
- butter for greasing the pan
- Melt the butter in a pan until it develops a foam and has a nutty color. Pour it into your mixer bowl and then add the eggs, sugar, salt and flour.
- Mix everything well and then pour in the milk, a small amount at a time and continue mixing until the batter is completely smooth.
- Strain the batter through a sieve and let it rest for 30 minutes at room temperature. Do NOT skip this step.
- For frying the pancakes, butter the pan lightly and heat it until it's very hot. Pour a small amount of batter and rotate the pan so that all the surface is evenly covered. Cook for about 40 seconds on one side, then flip it with a spatula and cook it on the other side for another 30 seconds.
- Serve as a dessert filled with jam, Nutella or simple, with just icing sugar on top.