Pancakes/Crepes – a delicious recipe with flour, salt, egg, milk, sunflower oil, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 160F.
2
Sieve flour and salt into large bowl.
3
Make a hole in the middle and break in your egg. Stir ingredients together and then beat well.
4
Add half the liquid a little at a time and beat gently until the batter is smooth. It is very important that you add a little at a time and then beat for a while, then repeat.
5
Stir in remaining liquid and beat together gently.
6
Heat oil in pan until it begins to haze. Pour a little batter into hot pan (keep it thin!) and cook on one side for approximately 2 minutes and then flip over to the other side and do for another 2 minutes.
7
Put pancake onto a warm plate and cover with another plate, and then put into oven to keep warm.
128
kcal
Calories
4
g
Fat
15
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup flour (white!), 1 pinch salt, 1 egg, 1 cup milk, and more.
Yes, Pancakes/Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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