Of course! Classic thin pancakes are the elegant, delicate cousin of the fluffy American-style pancake. They are perfect for rolling, stacking, or simply draping over your plate to soak up syrup. This recipe is for the kind you might know as crepes.
Here is a simple, foolproof recipe for perfectly thin, buttery, and flexible pancakes.
Classic Thin Pancakes (Crepes)
This batter comes together in a blender for a perfectly smooth consistency and can be made ahead of time.
Prep time: 5 minutes
Cook time: 15 minutes
Resting time: 30 minutes (highly recommended)
Yields: About 10-12 thin pancakes
Ingredients
· 1 cup (125g) all-purpose flour
· 2 large eggs
· 1 ¼ cups (300ml) milk (whole milk is best)
· ¼ cup (60ml) water
· 3 tablespoons (42g) unsalted butter, melted, plus more for the pan
· 2 tablespoons granulated sugar (omit for savory crepes)
· 1 teaspoon vanilla extract (omit for savory crepes)
· ¼ teaspoon salt
Instructions
Step 1: Make the Batter
- Blender Method (Easiest): Combine all ingredients in a blender. Blend on high speed for 20-30 seconds, until completely smooth. Scrape down the sides if needed and blend for another 10 seconds.
- Whisk Method: In a large bowl, whisk the eggs, milk, water, melted butter, and vanilla (if using). Gradually add the flour, sugar, and salt, whisking constantly until the batter is smooth and free of lumps.
Step 2: Rest the Batter
· Cover the batter and let it rest at room temperature for at least 30 minutes, or up to 24 hours in the refrigerator. This allows the gluten to relax and the starch granules to swell, resulting in a much more tender and delicate pancake.
Step 3: Cook the Pancakes
- Heat the Pan: Heat a non-stick skillet or crepe pan (8-10 inches) over medium heat. Lightly grease the pan with a small amount of butter or neutral oil. You only need to do this for the first pancake or if they start to stick.
- Pour and Swirl: Once the pan is hot, lift it off the heat. Pour about ¼ cup of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a very thin, even layer that covers the bottom.
- Cook: Return the pan to the heat and cook for about 60-90 seconds. The edges will begin to lift and the bottom will be lightly golden. You can peek by lifting an edge with a thin spatula.
- Flip: Slide the spatula under the pancake and quickly flip it. Cook on the second side for another 30-60 seconds, until lightly spotted. The second side cooks much faster.
Step 4: Serve
· Slide the finished pancake onto a plate. You can keep them warm in a low oven (200°F / 95°C) as you cook the rest.
· Serve with your favorite toppings.
Pro Tips for Perfect Thin Pancakes
· The Right Pan: A good non-stick skillet or a dedicated crepe pan is the best tool for the job.
· Batter Consistency: The batter should be the consistency of heavy cream. If it’s too thick after resting, thin it with a tablespoon of water or milk at a time.
· Don’t Over-grease the Pan: Too much butter will make the pancakes fry and become lacy. Use a paper towel to wipe a very thin layer of butter or oil across the pan.
· The First One is a Test: The first pancake is almost always a “test” pancake used to adjust the heat and batter amount. Don’t be discouraged if it’s not perfect!
· Be Confident with the Swirl: A quick, confident swirl is the key to a perfectly round, thin pancake.
Topping Ideas
· Classic Lemon & Sugar: A generous squeeze of fresh lemon juice and a sprinkle of granulated sugar.
· Nutella & Sliced Bananas: A timeless and beloved combination.
· Fresh Berries & Whipped Cream: Perfect for a summer breakfast.
· Savory Fillings: (Omit sugar and vanilla from the batter) Fill with ham and cheese, sautéed mushrooms and spinach, or smoked salmon and cream cheese.
Common Questions
· Can I make the batter ahead? Yes! This batter is even better the next day. Keep it covered in the refrigerator for up to 24 hours. Give it a quick stir before using.
· Why are my pancakes rubbery? The batter likely wasn’t rested, or the heat was too high. Low and slow cooking with a well-rested batter is the secret to tenderness.
· Can I freeze them? Absolutely! Place sheets of parchment paper between each cooled pancake and store in a freezer bag for up to 2 months. Thaw at room temperature or gently reheat in a pan.
Enjoy your journey into the world of elegant, classic thin pancakes