Thin, tender crepes with a buttery aroma; enjoy them warm for breakfast or use them as a base to roll around your favorite filling.
Ingredients
Instructions
- 1
Melt the butter in a small saucepan and let it cool slightly.
- 2
In a large bowl, mix the flour, sugar and salt. Make a well, crack in the eggs and whisk in the milk a little at a time until you have a smooth, runny batter with no lumps.
- 3
Stir about two-thirds of the melted butter into the batter and let it rest at room temperature for 15-20 minutes.
- 4
Heat a 22-24 cm nonstick pan over medium heat and wipe it very thinly with the remaining butter using a paper towel.
- 5
Pour in about 70 ml of batter and swirl the pan to coat the base thinly; cook for 1-1.5 minutes, until the edges lift and the underside is lightly spotted.
- 6
Flip and cook the other side for 30-40 seconds. Repeat with the rest of the batter, wiping the pan with butter as needed; you should get about 12 crepes.
- 7
Stack the crepes to keep them warm and serve 3 per person.
Nutrition
Per serving
| Calories | 365 kcal |
|---|---|
| Protein | 14 g |
| Carbs | 46 g |
| Fat | 14 g |
Similar recipes
BreakfastMediumSalmon Eggs Benedict
Poached eggs and smoked salmon on a toasted muffin with hollandaise.
BreakfastEasyProtein Oatmeal Bowl
Creamy oats with banana and peanut butter — a filling start to the day.
BreakfastMediumAvocado Toast with Egg
Whole-grain toast, mashed avocado and a poached egg.
BreakfastEasyGreek Yogurt Parfait
Layers of yogurt, granola and berries — no cooking needed.
BreakfastEasyShakshuka
Eggs poached in a rich tomato and pepper sauce — a Middle Eastern breakfast classic.
BreakfastEasyEnglish Breakfast
The full plate: eggs, beans, sausage, mushrooms and grilled tomato.
BreakfastEasyOatmeal Pancakes
Fluffy blender pancakes made with oats and banana — no refined flour.
BreakfastEasyVeggie Omelette
Three-egg omelette loaded with peppers, tomato and cheese.