Recipe for super thin pancakes. Perfect for croquettes and stuffing with cheese or meat. Perfect for breakfast, lunch or dessert. They taste great served with jam, nutella or sugar. You can also pour them with sweet syrup. Pancakes from this recipe come out elastic, do not tear and are delicate in taste. They go well with both sweet and savory dishes.
I don’t add fat to the pancake batter, so they are low in calories and you can eat more of them 😉
They are extremely simple and quick to prepare. You won’t need a mixer.
For the thinnest pancakes, the batter needs to be thin. Depending on what flour you use (405, 450, 500, 550) you will need to add more or less water to the batter. Start adding water with 1 cup. If the dough is too thick, slowly add water in portions until you get the desired consistency. You can also fry 1 pancake as a test. If it is too thick for you, add more water to the dough to get a perfectly thin pancake.
I add filtered water to the batter, I don’t want to get thick fluffy pancakes, only as thin as possible and air bubbles in the sparkling water would make the pancakes thicker. While such fluffy pancakes will work well with jam for breakfast, I do not recommend them for stuffing and baking or breading, because the taste and consistency of the pancake will dominate the whole dish.
Pancakes are best fried in a specially designed pan, but any pan with a non-stick coating will do. The pancake pan is more convenient because its low edges make it easier to flip the pancakes.
How long to fry pancakes? When the edges start to brown, you can flip the pancake to the other side. After a few seconds, shake the pan vigorously. If the pancake moves on it, it means it is ready. Frying 1 pancake takes about 1 minute.
The following proportions make 12 pancakes with a diameter of 22 cm.
Read the step-by-step recipe on how to prepare pancakes and watch the video below the recipe.
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Thin Pancakes / Crêpes
Crêpe Style Thin Pancakes Recipe
- 1 cup flour
- 275 ml water
- 1 cup milk
- 2 eggs
- oil (to grease the pan)
- Mix all ingredients, preferably with a whisk. The batter should be thin. The thinner the batter, the thinner the pancakes will come out. Depending on the type of flour, you can add more or less water. It is better to add less of it at the beginning and if the pancakes come out too thick, add some more.1 cup flour, 275 ml water, 1 cup milk, 2 eggs, salt
- Grease the pan with a thin layer of oil using a brush. Pour a thin layer of batter onto the heated pan and spread it by moving the pan. Fry the pancakes over medium heat and when the edges begin to brown and pull away from the pan (after about 1 minute), flip the pancake to the other side, fry for a few seconds and put on a plate.oil
Percent Daily Values are based on a 2,000 calorie diet