Classic Thin Pancakes (Crepes)

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Classic Thin Pancakes (Crepes) Recipe

If you love thin, golden pancakes (not fluffy ones!), this recipe is exactly what you need. Perfect for breakfast, brunch, or even as a base for savory or sweet fillings.

 Ingredients (Makes ~25–30 thin pancakes)

  • 1 liter milk (lukewarm)

  • 500 g all-purpose flour (about 4 cups)

  • 4 eggs

  • 2–4 tbsp sugar (adjust to taste)

  • 1 pinch of salt

  • 4 tbsp vegetable oil (plus extra for frying)

  • 1 tsp vanilla extract (optional)

 Instructions

  1. Beat the eggs with sugar and a pinch of salt in a large bowl.

  2. Add the milk gradually, whisking until smooth.

  3. Sift in the flour and mix until you get a lump-free batter. The texture should be thin and pourable (similar to heavy cream).

  4. Add oil and vanilla, mix again.

  5. Let the batter rest for 20–30 minutes at room temperature. This makes the pancakes more elastic.

  6. Heat a frying pan on medium heat, lightly grease with oil.

  7. Pour 3–4 tablespoons of batter, quickly swirl the pan to spread it thinly.

  8. Cook for 1–2 minutes until golden, flip carefully, and cook for another 1 minute.

  9. Repeat until all batter is used.

 Tips for Perfect Crepes

  • If you want extra thin pancakes, add a splash of milk to thin the batter.

  • Keep ready pancakes warm in the oven at low temperature while finishing the batch.

  • Serve with honey, jam, Nutella, cottage cheese, or even savory fillings like ham & cheese.

These crepes are soft, elastic, and slightly golden on the edges — perfect for rolling, folding, or stacking.


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