Our very easy crepes and pancakes recipe
Salty or sweet, with maple syrup, cheese or fresh fruit, pancakes and crepes are part of every meal. Follow the advice of our chemist Raphaël Haumont to make your dough and your cooking a success!
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To make pancakes, few ingredients are needed: milk, eggs and flour. And it is enough to change the proportion of the ingredients, to completely change the textures.
The recipe is simple, you only need very few utensils, bring a small glass or pot of yogurt of 100 g.
The trick to avoiding lumps
Take a pot of flour, 2 whole eggs, and beat. If your preparation begins to thicken too much, you add the milk very gradually. It takes 1 glass of milk. Then it is not necessary to let stand, it is useless.
You can add vanilla, orange blossom water or other spices of your choice to personalize this recipe.
Whether you put whole milk or plant-based milk, it will work the same. The textures change a little, but the principle will be the same. The starch in the flour will swell during cooking, which will thicken the preparation.
At the same time, the eggs coagulate and the texture takes. You grab a hot, lightly oiled skillet and off you go.
From a nutritional point of view, the pancake is not so bad. Pancakes are obviously to be consumed in moderation, but it is quite healthy as a breakfast or a snack.
You just have to avoid industrial filled pancakes: homemade is cheaper, easier, and above all much healthier.
A recipe for fluffy pancakes
Pancakes are also very easy to make. You take the same bases by changing the proportions a little. Here is a quick recipe:
– 1 glass of flour,
– 1 egg,
– ½ glass of milk.
You need to get a thicker texture at first. It’s like thick pancake batter. On the other hand, you can just add a little baking powder (1/2 sachet).
Again, do not let stand, especially if you put baking powder. It acts directly. Take a very hot pan, lightly oiled, and form discs. Cook for 1 minute on each side.
Trick : Cover to keep moist.
No need for butter in the dough
When you put a fatty substance, you will bring softness. But if you want a quick, low-calorie recipe, stick with this very simple, low-calorie pancake base.
This will allow you to add a little indulgence when tasting them with jam, a knob of butter, a little maple syrup or honey.
With this dough base you can also change the cooking mode. In this express pancake preparation, add fresh fruit (sliced apples, apricots, plums or cherries in high season). Possibly a pinch of sugar in the dough. Mold in a container, bake in the oven at 180°C… And you get a clafoutis.
In the oven, the cooking is more gentle than in the pan, and as the fruit brings water, the dough gradually changes and becomes softer. It’s the big difference between a pancake and a clafoutis and yet, it’s the same device at the start!
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