Classic French Thin Pancakes (Printable Version)
Delicate, paper-thin French pancakes paired with Nutella and fresh fruits for a perfect breakfast or elegant dessert option.
# Ingredients:
→ Base
01 -
2 large eggs
02 -
200g all-purpose flour
03 -
200ml milk
04 -
200ml mineral water
05 -
2 tablespoons vegetable oil, plus extra for cooking
06 -
1 teaspoon salt
→ Toppings
07 -
Nutella, for serving
08 -
Fresh fruits, for serving
# Steps:
01 -
Add eggs, flour, milk, mineral water, vegetable oil, and salt to a blender and blend until completely smooth. Allow the mixture to rest for 5 minutes to let the gluten relax.
02 -
While the batter rests, heat a non-stick or dedicated crepe pan over medium-high heat. Lightly coat the surface with vegetable oil using a folded paper towel.
03 -
Pour approximately 60ml (¼ cup) of batter into the center of the hot pan, immediately swirling to create a thin, even layer. Cook until the surface appears dry and the underside turns light golden brown, about 1-2 minutes.
04 -
Carefully loosen the edges with a thin spatula, then flip the crepe and cook the second side until light brown, approximately 1 minute more.
05 -
Transfer cooked crepe to a plate and keep warm. Re-oil the pan lightly before cooking each subsequent crepe.
06 -
Spread warm crepes with Nutella and top with fresh fruits. Fold or roll as desired before serving immediately.
# Notes:
01 -
For best results, let the batter rest for at least 5 minutes or up to 1 hour in the refrigerator.
02 -
The first crepe often doesn't turn out perfectly - consider it your test crepe!