Homemade thin pancakes are an exquisite delicacy. They can be served with sweet or savory fillings, wrapped in a roll, pound, or envelope. These pancakes can be served with breakfast or dinner, as well as a pre-lunch snack.
A simple recipe for thin pancakes with milk and mineral water
For these thin and delicate pancakes, you will need:
- 220 grams of wheat flour;
- 250 ml of milk 3, 5% fat;
- 250 ml of mineral water with gas;
- 2 large chicken eggs at room temperature;
- 1 teaspoon of salt;
- 1 teaspoon of sugar;
- 50 ml unsalted butter.
The dough for thin pancakes turns out to be very liquid, if for some reason it turns out to be thicker, dilute it with milk or water.
Sift flour into a bowl. Heat the milk slightly and mix it with mineral water. Beat eggs, flour, milk mixture, sugar and salt with a mixer until smooth. Place the dough in the refrigerator for 30-40 minutes. Preheat a pancake pan, brush it with oil. Pour the dough with a ladle or cup into the skillet in an even stream, turning it slightly to allow the liquid mixture to form a neat circle. Fry the pancake on one side for 1-2 minutes, turn it over and fry on the other. Repeat until all the dough is finished.
To keep ready-made thin pancakes for a long time, layer them with baking parchment and put them in the freezer.
For thin pancakes, you can add some dried or fresh herbs if you intend to cook them with salted minced meat, or some cinnamon, vanilla extract, or a few drops of liqueur if you are going to serve them with sweet fillings.
Classic French Thin Pancakes
The famous classic French thin crêpes are called Crepe Suzette. For them you will need:
- 100 grams of wheat flour;
- 1 chicken egg;
- 1 chicken yolk;
- 350 ml of milk 3, 5% fat;
- 50 grams of unsalted butter + oil for frying;
- salt;
- 85 grams of caster sugar;
- 1 orange;
- 15 ml of brandy;
- 1 lemon.
Melt the butter and cool slightly. Sift the wheat flour with a pinch of salt with a slide, make a depression in it and beat the egg and yolk into it. Pour in milk, knead the dough, add melted butter. Let the dough sit for 30 minutes. Heat the skillet slowly, brush it with oil. Pour a little batter over it, forming a neat, round pancake. Fry it for 1-2 minutes on each side. Use a long silicone spatula to flip over to avoid tearing the delicate dough.
In another deep skillet, heat the sugar until caramelized. Remove the zest from the orange, cut the pulp into wedges. Add orange slices and zest to the skillet, squeeze the lemon and stir the sauce, pour in the cognac and heat slightly. Fold the pancakes into a triangle and serve with the sauce.
