Crepes & Pancakes
One batter, two ways: transform a simple flour-egg-milk mix into paper-thin, lacy crêpes or thick, fluffy pancakes. Ready in under 20 minutes, this versatile recipe adapts to sweet or savory toppings for breakfast, brunch, or dessert.
Ingredients
- 1 cup flour
- 3 eggs
- A pinch of salt
- 1½ cups milk
- 2 tbsp oil or melted butter
- 2 tbsp sugar
Instructions
- In a bowl, whisk flour, eggs, milk, salt, sugar, and oil or butter until smooth.
- Heat a nonstick skillet and lightly grease.
- For crêpes: Pour a thin layer and swirl to coat. For pancakes: Spoon thicker batter.
- Cook 1–2 mins per side for crêpes or 2–3 mins per side for pancakes.
- Serve warm with toppings of your choice.
- See full steps with tips & photos → https://wimpysdiner.net/crepes-and-pancakes/
Notes
- Vegan Swap: Use plant-based milk, 1 Tbsp flaxseed “egg” (1 Tbsp ground flax + 3 Tbsp water), and dairy-free butter.
- Flavor Boost: Stir in 1 tsp vanilla extract for sweet versions or 1 tsp chopped herbs for savory crêpes.
- Make-Ahead: Store batter covered in the fridge up to 8 hours; whisk gently before cooking.