Ingredients for Belgium Pancakes A K A Crepes
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How to Make Belgium Pancakes A K A Crepes
- In a large bowl, whisk together 2 large eggs until light and frothy.
- Add 1 cup of milk, 1 teaspoon of vanilla extract, and 1/2 cup of water. Whisk until well combined. Alternatively, use an electric mixer for a smoother batter.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, whisking constantly until just combined. Avoid overmixing.
- Stir in 2 tablespoons of melted unsalted butter.
- If mixing by hand, strain the batter through a fine-mesh sieve to remove any lumps. This step is optional but recommended for a smoother texture.
- Cover the batter and let it rest in the refrigerator for at least 1 hour (or up to 4 hours). This allows the gluten to relax, resulting in more tender pancakes.
- Heat a lightly oiled 8-inch nonstick skillet or crêpe pan over medium heat.
- Pour 1/4 cup of batter onto the hot skillet, quickly tilting and swirling the pan to spread the batter evenly into a thin circle.
- Cook for 1-2 minutes per side, or until lightly golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings such as butter, brown sugar, powdered sugar, fresh fruit, whipped cream, chocolate sauce, or a drizzle of maple syrup.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
11g
Carbs
3g
