FoodThe secret ingredient for perfect French crepes: Butter!

The secret ingredient for perfect French crepes: Butter!

My grandmother adds this one ingredient to the pancakes. They come out delicate and very fluffy.
My grandmother adds this one ingredient to the pancakes. They come out delicate and very fluffy.
Images source: © Adobe Stock

6:22 PM EDT, June 25, 2024

There is a way to make thin, flexible, and firm pancakes, just like those from a French pan. The secret to their perfection lies in an ingredient in every refrigerator yet often forgotten—butter!

Pancakes are a popular dish prepared in many ways and have found a place in the hearts of food lovers worldwide. However, the French pancakes, known as crepes, are considered the best—their secret lies in one surprisingly simple ingredient each of us has in the refrigerator. French pancakes are a true art—thin, flexible, and delicate. How can you make them to achieve perfection? Here is a recipe that will change your approach to pancakes.

French crepes - the recipe for the best pancakes in the world

Ingredients:

                
  • 1 cup of wheat flour (preferably low-milled),
  • 3 eggs,
  • 2/3 cup of milk,
  • 1 cup of carbonated water,
  • 3 tablespoons of melted butter,
  • a pinch of salt,
  • optional: a teaspoon of powdered sugar.

How to prepare French pancakes:

  1. Preparing the batter: Sift the flour into a bowl, add salt and powdered sugar if using, and ensure that the milk and water are chilled and the melted butter is not hot.
  2. Combining the ingredients: Add the milk, water, and eggs to the flour. Mix everything into a smooth batter with a high-speed mixer, gradually adding the melted butter.
  3. Cooking the pancakes: Heat the pan and lightly grease it with butter. Pour portions of the batter onto the hot pan and spread it evenly over the entire surface. Cook the pancakes until golden on both sides.

The secret to perfect pancakes

The secret to perfect French pancakes is the right proportion of ingredients and the way they are combined. The flour should be sifted to aerate the batter and give it a light consistency. It is also essential that the milk and water are chilled and that the butter is melted but not hot.

All the ingredients should be mixed quickly to obtain a smooth batter without lumps. The batter should have the consistency of cream.

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