Best Belgium Pancakes Aka Crepes Recipes

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

BELGIUM PANCAKES A.K.A. CREPES

Steps:

• Beat the eggs and add to the milk, vanilla, and water beating either by hand or mixing in electric blender.
• Sift the flour with salt and gradually add to the egg and milk mixture.
• Add the melted butter and blend thoroughly.
• If mixing by hand, strain the batter through a sieve to remove any lumps.
• Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
• Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side.
• Serve with butter, brown sugar, and or powdered sugar.
• Prep time includes 1 hour resting.

BELGIAN PANCAKES

Steps:

• Short description: mix everything, bake in a pan, eat
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• Detailed instructions: Mix the flour, baking powder in a bowl. Make a little hole in the middle and add 2 eggs in the hole. While mixing together, carefully add milk. When you stirr everything together you can brake peaces of the flour-wal on the side so the flour mixes in bit by bit. Make sure there are no lumps left in the batter. Add the packet of granulated sugar. It's can also be replaced by the same amount of vanilla suger.
• Now add the 8 tablespoons of water to make the batter more liquid.
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• Now comes the fun part.
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• Put a non-stick pan with a diameter of about 24 cm (=10 inch) on a medium heat. The pan should be warm enough to make a drop of water siss. Add a little bit of butter/margarine/oil but not too much, like the size of a pea to the pan.
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• Pour about 100 ml (= 0.4 cups) of the batter in the pan. Now you have to be quick and spread the batter over the entire pan because we want to make thin pancakes. Move the pan from the wrist. After a while you really get the hang of it and will be able to make perfect circles. If you are not so perfectionistic as I am, this step will be easier.
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• When you see little bubbles all over the pancake it's time to turn them. This can be done by tossing the pancake in the air letting it flip over preferably putting on a big show when there are children watching or just with a spatula. Wait a while for the other side to brown.
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• When you want to keep the pancakes warm while you bake some more, you can put them on a plate over a pan with boiling water and cover them with aluminium foil.
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• This batter will make about 10 pancakes. Yummy!

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.