Great for making breakfast or dinner crepes. This is the recipe I use.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (69g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Combine ingredients and mix well. Makes about a dozen crepes
Substituting melted butter for the vegetable oil alters the physical properties of the finished crepe by introducing milk solids that brown rapidly under high heat, producing a nuttier aroma and a more pliable edge. Thin French pancakes demand specific gear, beginning with an eight-inch seasoned cast iron skillet or a dedicated nonstick pan that prevents tearing during the crucial flip. When metal lacks adequate thermal mass, hot spots scorch the batter before it can spread across the cooking surface, which is why heavy-bottomed pans are non-negotiable for consistent results. Whisking the eggs, oil, sugar, flour, and cinnamon together thoroughly develops the gluten network while incorporating tiny air pockets, though resting the blended liquid for thirty minutes allows the starch granules to fully hydrate and relax. Pouring roughly two tablespoons of batter into a moderately heated pan requires an immediate swirling motion of the wrist to coat the bottom evenly before the edges set prematurely. Fresh eggs yield a tighter protein structure that holds shape better in thin layers, whereas older eggs contain more alkaline whites that spread too thinly and tear upon lifting.
