Time: 50 min.
Complexity: average
Quantity: 8 (20 cm) large pancakes

A very simple and quick recipe for savory milk pancakes, which can be served with any filling or sauce of your choice. Contains no added sugar. The finished pancakes can be stored in the refrigerator for up to several days or in the freezer for several months.

Ingredients:

• 1 cup flour
• 3 eggs
• 1.5 cups whole milk
• 1/4 teaspoon sea salt
• 1/8 tsp ground black pepper
• 3 tablespoons melted butter, plus extra for pancakes

Substituting ingredients
Measuring containers used

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.

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Preparation:

Step 1
• Combine flour, eggs, 1/2 cup milk, salt, and pepper in a large bowl. Whisk until smooth. Add the remaining cup of milk and mix. Cover the bowl and refrigerate for at least 30 minutes or up to several hours.
Step 2
• Melt the butter in a small saucepan over medium heat. Before making the pancakes, stir the melted butter into the batter. The batter should have the consistency of heavy cream; if it's too thick, slowly whisk in the milk until the desired consistency is reached.
Step 3
• Heat a non-stick frying pan or a crepe pan about 25 cm in diameter over medium heat. Melt 1 teaspoon of butter in the pan or spray with cooking spray. Test the heat by sprinkling a few drops of water on the pan – the drops should form balls on the bottom.
Step 4
• Using a ladle or measuring cup with a spout, pour about 1/4 to 1/3 cup of batter into the pan. Hold the pan with one hand and pour the batter with the other. As you pour, swirl the pan so that the batter coats the pan evenly in a thin layer. Try not to leave any empty spots. After the first few pancakes, you'll know exactly how much batter to use in your pan.
Step 5
• Cook the pancake over medium-high heat until the edges are golden brown, about 15 seconds. Flip the pancake over with a spatula and your fingers. Cook the other side for another 10-15 seconds. The second side will not be as evenly browned as the first. Remove the pan from the heat and invert it over a warm plate, stacking the pancakes. Keep in a warm place until serving. Continue cooking the remaining batter, adjusting the heat as needed.
Step 6
• If you're not serving the crepes right away, place squares of parchment paper between the crepes, place them in an airtight bag, and refrigerate. The crepes will keep in the refrigerator for up to 2 days or in the freezer for several months. Reheat them, removing them from the bag, in the lower part of the oven (at 120°C) for 15 minutes, or until warm. Serve savory crepes with your favorite filling.

Votes: 11

Author of the recipe - La Madeleine is a chain of bakeries, restaurants and cafes in the USA.