The best pancakes

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Quantity: 15 crepes

Nutritional value per serving:

Calories 99, total fat 4 G., saturated fats 2 G., proteins 4 G., carbohydrates 11 G., fiber 0 G., cholesterol 55 mg, sodium 140 mg, sugar 3 G.

These crepes are equally good with sweet or savory fillings (omit the vanilla if you plan on making them with a savory filling). To achieve the perfect texture and flavor, let the dough rest. The milk will better infuse the flour, resulting in very tender and perfectly golden crepes. It's best to mix the dough the night before and refrigerate it for frying in the morning. Wrap them with ham and cheese for a delicious, filling breakfast. For a more dessert-like option, a Nutella filling is ideal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups milk, room temperature
4 large eggs, room temperature
1 and 1/4 cups premium flour
2 tablespoons of sugar
2 tsp vanilla extract
1.5 tsp coarse salt
1 tbsp unsalted butter, melted
Vegetable oil, for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk

Cooking the dish according to the recipe:

Combine milk, eggs, flour, sugar, vanilla extract, and salt in a blender. Blend on high speed for about 1 minute until smooth. Add melted butter and blend for another 30 seconds.
Let the batter rest in the blender jar at room temperature for at least 1 hour or refrigerate for up to 24 hours. The longer you let the batter rest and set, the lighter and softer the texture of the pancakes will be; overnight is ideal.

Before frying the pancakes, beat the batter again on high speed for 30 seconds. This is essential for perfectly golden pancakes.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Grease a large pancake griddle or nonstick skillet with a paper towel moistened with 0.5 teaspoon of vegetable oil. There shouldn't be any visible oil drips on the pan; just a thin layer. Heat the pan over medium heat until hot.
Pour 1/4 cup of batter into the skillet. Remove from the heat and swirl the pan to coat the bottom evenly. Return it to the heat and cook the pancake, reducing the heat if it's browning too quickly, until the edges are light golden brown, about 2 minutes. Slide a spatula under the pancake to loosen it from the bottom of the pan and carefully flip it. Cook the other side until a few deep golden spots appear, 15 to 30 seconds.
Transfer the pancake to a plate. Repeat with the remaining batter, wiping the pan with vegetable oil each time. Stack the pancakes on the plate (you should have about 15 in total). Let the pancakes cool for 10 minutes before serving.
For the filling, we recommend Nutella and bananas, or peanut butter and jam if you prefer sweet crepes. For savory crepes, ham and cheese are the best choice.