Egg Pancakes (Crêpes)
Ingredients for Egg Pancakes (Crêpes)
Currently displaying quantities in US Imperial Measurements
How to Cook Egg Pancakes (Crêpes)
- Mix the flour and salt together in a mixing bowl. Make a well in the centre and place the egg and half the milk into the well. Whisk, gradually incorporating the dry flour into the wet mixture, then beat thoroughly until smooth. Whisk in the remaining milk and the melted butter, a little at a time. The consistency should be similar to single cream (half-and-half). You can add a little extra milk if necessary.
- Lightly grease a flat-bottomed frying pan (skillet) with butter then place it over a moderate heat until it is hot enough for frying (a drop of batter should brown on the underside almost immediately). Pour in just enough batter to cover the base of the pan, tilting the pan to spread the batter evenly. Cook for about 1½ minutes until the underside is golden brown (when the top of the crepe is opaque, you can look at the underside by lifting the edges gently with a flat knife). Toss or turn the crepe and, if necessary, straighten it out with a knife.
- Meanwhile, in a separate pan, fry an egg.
- Turn down the heat in the pancake pan and, if you want to add a ham, lay a slice of cooked ham on top of the crepe. Transfer the cooked egg on top of the ham. Cook for about 2-3 minutes until the underside of the crepe is cooked then, from four points, fold the edges of the pancake towards the middle to create a square envelope, leaving the yolk of the egg exposed. Serve and eat immediately.
GRAHAM'S HOT TIP:
A glass (or two) of cider goes well with Ham and Cheese Pancakes
Reviews of Egg Pancakes (Crêpes)
January 09 2015
I made this last night for sweet pancakes for dessert, so I added about 3 tablespoons of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe. I you get burning, you are using a pan that is too hot, I cook mine on medium low heat and never have a problem.
josie (5 reviews)
April 13 2013
This is basically the same recipe I've been using since my French grandma taught me to make crepes years ago. It's all about the ratios - 1:2 flour to milk, eggs to bind, butter to lube it up, and salt to taste. If you're getting a bad result with this recipe, the problem is probably your heat settings. Too high, and you get dried curlies on the edges. Too low, and you get that thick-in-the-middle effect as the batter settles to the lowest point in the pan before it has a chance to set up. Don't just set the heat and let it go; keep adjusting as you cook and you'll find the balance point. Also, let the crepe tell you when it's time to turn - you'll know because when you shake the pan, it will move freely. Then give it another 15-30 seconds and go for it. There should be enough butter hanging out in the batter to make buttering a non-stick pan unnecessary if your heat is right. Making crepes is a very "feel" based endeavor, but this is an excellent recipe for beginners.
maryA (5 reviews)
December 18 2012
Very Good recipe I am keeping this one in place of the old recipe I had. I let my batter sit in the fridge for 20 min to one hour... you will have a more tender crepe. I used a 12 inch skillet and 1/2 cup of batter and they were perfect.
sheila (4 reviews)
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