French pancakes (crepes)
4 servings
15 minutes
French pancakes, or crepes, are a true culinary art that comes from the heart of France. Thin, airy, and delicate, they have become a symbol of the sophistication of French cuisine. Their history dates back to ancient times when peasants in Brittany made them from buckwheat flour. Today, classic crepes are made from wheat flour, milk, and eggs, giving them softness and elasticity. These pancakes can be served with a variety of fillings – from sweet fruits and chocolate to savory cheeses and meat delicacies. The taste of crepes harmoniously combines light sweetness and delicate creaminess, making them perfect for breakfast or dessert. Their versatility allows for enjoyment both on weekdays and during special moments, adding a special charm to the meal.
1
To prepare the dough in a blender (or in a large glass bowl), combine water, milk, flour, and salt. Crack the eggs into a small bowl, mix them, and pour into the blender (bowl).
- Water: 120 ml
- Whole milk: 120 ml
- Wheat flour: 140 g
- Chicken egg (large): 2 pieces
- Sea salt: pinch
2
Mix the mixture until it becomes homogeneous and lump-free. Cover the prepared mixture in a large bowl with a lid (plastic wrap) and place it in the refrigerator for at least 1 hour, but no more than 1 day.
3
Fry pancakes in a non-stick skillet, first greasing the hot pan with a thin layer of vegetable or melted butter.
- Sea salt: pinch