Pancakes are one of the simplest ideas for a sweet breakfast, lunch or dinner. Thanks to the variety of additions with which they can be served, they taste both to small gourmands and more demanding gourmets. Especially when it comes to thin crêpes – French pancakes that delight with their unique delicacy.
Crepes versus pancakes
How are crepes different from traditional pancakes? The French pancake dough has a slightly different composition. We add more eggs and liquids to it (most often it is milk and sparkling water), which makes the dough much thinner and fried pancakes thinner and more delicate.
Frying such thin pancakes can be a concern, but if you heat a non-stick pan well, the pancakes will not tear. There is a lot of butter in the isthmus, so pancakes should not stick to the pan. We recommend pouring the dough into a jug with a spout (or even any tall container), which is easy to pour portions of the dough, while turning the pan with the other hand so that the dough spills evenly over it.
Recipe for crepes
- ¼ cup milk
- ½ cup flour
- spoon of sugar
- 2 eggs
- pinch of salt
- fat for frying
- 2 oranges
- 4 tablespoons of butter
- 2 tbsp sugar
- 2 tbsp honey
- ¼ cup white wine
- spoon of orange liqueur
- 2 tablespoons raspberry juice
- 250 g frozen raspberries
- Mix flour, milk, salt, sugar and eggs, dilute with water to a thick cream. Fry pancakes in a greased small pan.
- Melt butter, add sugar and honey. Heat until stirring until brown. Add wine, chopped zest and orange and lemon juice. Boil 10 minutes.
- Put the pancakes in the sauce. Pour liqueur and raspberry juice. Keep on low heat for a few minutes. Turn over 2-3 times, sprinkle with raspberries.
What to serve crepes with
Our French pancake recipe is just the base for countless sweet and salty variations. The dessert version of Crêpes tastes great with all kinds of creams, sweet preparations, fruit and whipped cream. Little gourmands will certainly enjoy the basic version of pancakes, sprinkled with powdered sugar. Sweet French crêpes usually give a complex triangle that is easy to grasp.
Triangular wheat crêpes are lubricated with sweet chestnut cream, jam or honey or sprinkled with sugar and sprinkled with lemon. In a less classic tourist version they can be served with nutella or peanut butter and bananas. Dry French pancakes are usually prepared from buckwheat flour, the taste of which goes perfectly with e.g. goat cheese, French cold meats or vegetables.
Suggestions for crepes additions
- jam or jam, e.g. mirabelle, apricot, cherry
- chocolate cream and bananas
- peanut butter and thin apple slices
- cottage cheese and stewed apples
- ricotta or mascarpone and cherry jam
- mascarpone and fresh figs
- homogenised cheese and fresh fruit
- cottage cheese with honey and walnuts
- chestnut cream
- powdered sugar and lemon juice
- orange and caramel sauce with the addition of orange liqueur