Thin French pancakes
6 servings
60 minutes
Thin French crepes are a symbol of sophistication and delicacy that comes from the depths of French culinary tradition. They have a delightful airy texture and a slightly sweet flavor that can be enhanced with various fillings: from berries and honey to cheese and ham. The homeland of these crepes is Brittany, where they are made both sweet and savory. Their lightness and thinness make them an ideal base for a morning breakfast or an elegant dessert. The secret to their preparation is careful mixing of ingredients until smooth and the right balance of butter to create a soft yet stable structure. They can be served with cream, fruits, or simple sugar, turning each bite into a gastronomic delight.
1
Whisk eggs with milk in a bowl, add salt (1 teaspoon) and sugar, and mix well.
- Chicken egg: 2 pieces
- Milk: 1 l
- Salt: to taste
- Sugar: 2 teaspoons
2
Add flour to the bowl and bring the mixture to a consistency of liquid sour cream. Whisk by hand with a fork to dissolve all lumps. Add butter and mix well.
- Wheat flour: 2 glasss
- Vegetable oil: 5 tablespoon
3
Drizzle a little oil into the heated pan (only for the first pancake, no need to add oil for the following ones!) and pour the batter with a small ladle, spreading it to the edges of the pan.
- Vegetable oil: 5 tablespoon
4
Hold each side for a little while, as the pancakes are thin and can burn quickly.