Looking for a quick, tasty meal idea that's always popular? Visit pancake recipe is a must-have. Whether for brunch, a gourmet dessert or a light supper, this simple pancake recipe provides the perfect base for all your sweet and savoury cravings.
Our traditional thin pancake recipealso known as basic crepeis easy, quick and foolproof. A true home-cooking classic!
250 g flour
3 eggs
50 cl milk
1 pinch salt
1 tablespoon sugar (optional, for sweet crepes)
1 tablespoon neutral oil or 30 g melted butter
(Optional: 1 tablespoon rum, orange blossom or vanilla for flavouring)
In a bowlPour in the flour and dig a well.
Add the eggs in the center, then start whisking gently.
Gradually pour in the milk while whisking to avoid lumps.
Add the salt, sugar and theoil or melted butter. Mix until smooth and fluid.
Let the dough rest 30 minutes to 1 hour (optional but recommended for softer pancakes).
Heat a non-stick frying pan, grease lightly if necessary, then pour a ladleful of dough spreading it well.
Cook the pancakes 1 to 2 minutes on each sideCook until golden brown.
This easy pancake recipe is perfect for everyday use. In no time at all, you can prepare an excellent pancake mix for smooth, delicious results. Whether for breakfast, a snack or a light supper, this thin pancake recipe will quickly become your kitchen reference.
Use room-temperature milk for even mixing.
Dough too thick? Add a little milk. Too runny? Add a spoonful of flour.
For lighter pancakes, replace 1/3 of the milk with sparkling water.
You can prepare the crepe batter in advance and store it in the fridge for up to 24 hours.
Orange pancakes Add the zest of an orange + a spoonful of Grand Marnier.
Savoury crepes Omit the sugar and garnish with ham, cheese, vegetables...
Lactose-free pancakes Use a plant-based milk (almond, oat, soy).
Beer pancakes Replace half the milk with lager for a more rustic taste.
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250 g flour
3 eggs
50 cl milk
1 pinch salt
1 tablespoon sugar (optional, for sweet crepes)
1 tablespoon neutral oil or 30 g melted butter
(Optional: 1 tablespoon rum, orange blossom or vanilla for flavouring)
In a bowlPour in the flour and dig a well.
Add the eggs in the center, then start whisking gently.
Gradually pour in the milk while whisking to avoid lumps.
Add the salt, sugar and theoil or melted butter. Mix until smooth and fluid.
Let the dough rest 30 minutes to 1 hour (optional but recommended for softer pancakes).
Heat a non-stick frying pan, grease lightly if necessary, then pour a ladleful of dough spreading it well.
Cook the pancakes 1 to 2 minutes on each sideCook until golden brown.
