French-Style Pancakes [Crepes] [blender or by hand]
From: Marielle, Quebec, Quebec, Canada
Comments: French-style, really thin pancakes, called 'crêpes'.
If you do not have a blender, whip or beat mixture using an electric beater until smooth and light.
Excellent served along with maple syrup.
Pancakes can be cooked a little ahead of time and kept warm, one on top of the other, into a low 300F [150C] oven.
Excellent batter to use for 'Crêpes Suzette' but prepare smaller 'crêpes', using no more than 1/4 cup [60 mL] batter for each 'crêpe'.
Servings: Approximately 4 [15 small crêpes]
  • 1 cup [140 g] all-purpose flour
  • 3 eggs
  • 1 1/2 cups [375 mL] milk
  • 1/2 teaspoon [2.5 mL] salt
  • Butter [for frying]
  • Into a blender, well blend together all ingredients except butter, until smooth.
  • Use 1/3 to 1/2 [80 to 125 mL] batter for each pancake.
  • Into a large frying pan, using 1/3 to 1/2 [80 to 125 mL] batter for each pancake, cook batter one pancake at a time tilting frying pan spreading batter as much as possible over the bottom into a little melted butter until just golden on both sides, turning pancakes once.
  • Add butter, as needed, between each cooking session.