Tuesday, March 17, 2009


A thin pancake origin from French. Not as difficult as it seems to make :) just ensure that the fire is low and of course a non-stick pan is required. Besides having it for breakfast, think is great idea to make savoury Crêpe wraps for lunch too! My boy manage to finish 1 1/2 pieces for breakfast! :) I personally prefer this than the normal American Pancakes.

Using a 10" non-stick pan, 2 scoop of batter for each pancakes, I manage to get 6 pieces of Crêpes using the recipe below.

French Crêpes
* 125gm plain flour
* 2 eggs, lightly beaten
* 250ml milk
* 1 tbsp sugar
* unsalted butter

  1. Put the flour in a bowl, make a well in the middle. Pour the eggs into the hollow. Use a wire whisk, gradually stir the eggs in the flour. Stir well to ensure minimal lumps. (stir until is soft dough almost form)
  2. Add in milk slowly, stirring constantly, add in sugar. Stir well till a smooth batter is formed. Set aside for 1 hour.
  3. Heat a non-stick pan, melt some unsalted butter to coat the pan. Add appropriate amount of batter in the pan, swirl to cover the pan. Cook on medium low heat. When the sides start to brown slightly, use a wooden spoon to loosen the sides. Gently flip over to cook the other side for 1-2 mins.
  4. Continue with the balance batter, add butter as necessary to coat the pan.
  5. Serve warm with honey, mixed berries....

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