European Style Breakfast Pancakes (Crêpes)
Bring a bit of elegance to the breakfast routine
Equipment
- 1 Whisk (Electric or otherwise)
- 1 Frying Pan
- 1 Spatula
Ingredients
- 100g (2) Eggs
- 30g (1oz) Caster Sugar
- 4g (1tsp) Vanilla Extract
- 50g (2oz) Water
- 2g (¼tsp) Salt
- 150g (5oz) All Purpose Flour
- 30g (1oz) Unsalted Butter (Plus 10g per pancake for cooking)
- 250g (9oz) Milk
Instructions
- Heat 30g of Butter in a small pan until it melts, then turn off the heat
- Quickly whisk together 100g of Eggs, 30g of Caster Sugar, 4g of Vanilla Extract, 2g of Salt and 50g of Water
- Sift in 150g of Flour and whisk together into a paste
- Pour the melted Butter into the mix, and combine completely
- Now, slowly add 250g of Milk while continuing to whisk. If using an electric device, pour with one hand and mix with the other. If going fully manual, add roughly 50g of milk at a time, whisking thoroughly before adding more. If you have somehow succeeded in creating lumps, force the whole lot through a sieve, and give it a quick stir
- Leave the batter to rest at room temperature for around 1 hour
- When ready, place a dry frying pan on a medium heat, and wait patiently for it to get hot
- Once at the optimum temperature, throw in around 10g of Butter. If it sizzles immediately, you are good to go, if not, up the heat a little
- When the Butter begins to brown, pour a big blob of batter into the middle of the pan, then rotate it gently until it covers the entire thing. Pan size is a major factor here, but for reference, my 28cm pan takes just under 100g of batter
- Once underway, things will start to happen pretty quickly. When the underside has reached a beautiful golden brown colour (1-2 minutes) flip the pancake and cook for a further minute
- When both sides are full of colour, transfer to a plate and add your desired toppings
- For best results serve on a picturesque veranda with a cup of pitch-black espresso
Nutrition
Calories: 264kcal
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