Basic dough for crepes (pancakes)
Votes: 2
Time: 15 min.
You don't have to go to a fancy restaurant to try French crepes. All you need is a nonstick pan (and a few pantry ingredients!). A nonstick coating is key for crepes: it ensures the batter doesn't stick to the pan.
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.
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:
- 1 cup premium flour
- 1.5 cups of water
- 3 eggs
- Salt
- Vegetable oil
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Cooking the dish according to the recipe:
- In a bowl, whisk the flour, water, and eggs until smooth; add salt. Let sit for 5-10 minutes.
- Blot some oil on a paper towel and wipe out a 20cm diameter frying pan.
Heat the pan and ladle in the batter, scooping it out a little less than halfway. Spread it over the entire surface and cook for 20-30 seconds on each side at medium heat. Flip it over and cook for about 7 seconds on the other side.
Place on a plate.
Recipe spinach pancake fillings.
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