Craving a delicious stack of traditional style crepe pancakes? Try this easy-to-follow crepe pancakes recipe! It's simple to make, totally delicious, and sure to be a crowd pleaser. Enjoy the perfect crepes for breakfast, brunch, or dessert.
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We have American style pancakes all the time - but on pancake day we simply must have the more traditional crepe style ones. Hubby cooks them as he is braver with the flipping!!
For exact quantities see the recipe card below.
Whisk the oil, milk and eggs together and slowly add to the flour and salt, whisking all the time until smooth.
Wipe an oiled kitchen paper over your non-stick pan and heat it up nice and hot. Pour pancake mixture into the pan until you have a thin covering. When it has cooked (literally a minute or two) you can flip it over and cook the other side for a few more seconds.
- 100 g plain flour
- 2 eggs
- 300 g semi-skimmed milk
- 1 tablespoon sunflower oil
- pinch salt
Wipe an oiled kitchen paper over your non-stick pan and heat it up nice and hot.
Pour pancake mixture into the pan until you have a thin covering.
When it has cooked (literally a minute or two) you can flip it over and cook the other side for a few more seconds.
Remove from the pan to a warmed plate or pancake warmer.
How to serve crepe style pancakes
We serve them on pancake day in our house with a sprinkling of sugar and a dash of lemon juice. They are also delicious filled with chocolate spread or drizzled with maple syrup. Have some fresh fruit and ice cream on the side and you have a very decent and delicious dessert.
How long do these pancakes keep for?
These are best eaten as soon as they are made but you can keep them at room temperature for a couple of hours or in the fridge for up to 24 hours. Roll them up to store so they don't stick together. They are not well suited to freezing.
If traditional pancakes aren't your thing, I also have lots of other pancake recipes for you to try out...
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