Ingredients
- Flour: 250 g
- Eggs: 4 big
- Milk: 500 ml (semi-skimmed or whole)
- Butter: 50 g (melted) or 2 tablespoons of neutral oil
- Sugar: 2 tablespoons (for sweet pancakes)
- Salt: 1 pinch
- Aroma: 1 teaspoon of vanilla extract or 1 cap of rum (optional)
Instructions
1. Preparing the dough
- In a large salad bowl, mix the flour, the sugar and the pinch of salt.
- Make a well in the center and break the eggs.
- Start mixing gently with a whisk, adding the milk gradually to avoid lumps.
- Finally add the melted butter (or oil) and the chosen aroma. Mix until you obtain a smooth paste.
2. Rest (Important)
- Let the dough rest at least 30 minutes at room temperature. This allows the starch in the flour to expand for softer pancakes.
3. Cooking
- Heat a non-stick pan and lightly grease it with a little butter or oil using absorbent paper.
- Pour in a ladleful of batter and rotate the pan to spread the batter over the entire surface.
- Cook for about 1 to 2 minutes until the edges come away, then flip the crepe.
- Let the second side cook for approximately 1 minute.
Topping Ideas
- Classic: Sugar, butter, or lemon squeeze.
- Gourmet: Spread, jam, or salted butter caramel.
- Salty: Cheese, ham and a sunny-side-up egg (we call this a “complete” pancake).