Everyday Crêpes (Thin Pancakes)


Crêpes are one of those foods that I used to think of as 'special occasion food.' I did not grow up eating them, and knew them only from breakfast restaurants, and a few scattered crêperies around the city. They always seemed a little fancy to me, so I shied away from as I thought that they were too complicated or labour-intensive. Boy, was I wrong! This particularly delicious recipe has a batter that is mixed in the blender - just toss your ingredients in and blitz! Couldn't be simpler. Using a 6 inch non-stick pan ensures that each crêpe is the same size and shape - which is great for fancy stacks, crêpe cakes, or perfectionists! These crêpes are so versatile that we found ourselves trying different topping combinations a few nights in a row, having a great excuse to eat breakfast for dinner multiple times. Savoury or sweet, these thin French style pancakes are my new go-to brunch food. The best part? They can be made in advance and frozen - for up to a year! I know this from experience, as we saved some from our wedding, and they were equally as delicious on our 1st anniversary.

French Style Crêpes
thin pancakes - ideal for crêpe cakes 

Note: Make dairy-free crêpes by replacing milk with coconut milk, and butter with coconut oil

ingredients

2 1/4 cups milk, warmed to 110F
2 cups ap flour
6 eggs
6 tbsp. butter
1/4 cup granulated sugar
1 tbsp. vanilla*

approx. 1/4 cup oil, for cooking

method

NOTES: You can make these in advance and re-warm in the oven at your convenience.
If making a large batch, pre-heat oven to 175F and line a cookie sheet with parchment paper.

Place all ingredients, except oil, into blender and pulse until completely smooth.
Heat oil in round flat-surfaced skillet or frying pan, ideally the same size as you would like your crêpes to be. I like to use a 6'' pan.
Pour about 3 tbsp. of batter into pan (or, just enough so that the pan is coated.)
Allow to cook for 2 minutes before flipping over.
Remove from pan, and place on parchment lined sheet in a 175F oven until ready to serve.


*Note: Omit the vanilla and reduce sugar to 1/8 cup if you would like to use these in savoury applications.

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