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🍽️ Basics: German Pancakes, French Crêpes, and US Pancakes

478 kcal · 15 min · 4 servings

Basics: German Pancakes, French Crêpes, and US Pancakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk the eggs with the sugar until the mixture looks creamy.
  2. 2. Stir the milk into the egg-sugar mixture.
  3. 3. Add salt, flour, and baking powder.
  4. 4. Mix everything into a smooth batter.
  5. 5. Let the batter rest briefly so the flour can swell.
  6. 6. Heat a non-stick pan over medium heat.
  7. 7. Pour about one large ladleful of batter into the hot pan.
  8. 8. Cook the pancake for about two minutes.
  9. 9. Flip the pancake as soon as small bubbles appear on the surface.
  10. 10. Cook the other side until golden brown.
  11. 11. For crêpes, whisk the egg with the sugar and milk.
  12. 12. Add salt and flour and mix into a smooth batter.
  13. 13. Let the crêpe batter swell briefly.
  14. 14. Brush a non-stick pan with a little oil.
  15. 15. Heat the pan over medium heat.
  16. 16. Pour just enough batter into the pan to barely cover the bottom.
  17. 17. Carefully flip the crêpe after half a minute.
  18. 18. Cook the crêpe for another thirty seconds to finish.
  19. 19. For pancakes, beat the eggs with the sugar until creamy.
  20. 20. Stir the milk into the egg-sugar mixture.
  21. 21. Mix in salt, flour, and baking powder until a smooth batter forms.
  22. 22. Optionally separate the eggs and beat the egg whites stiffly.
  23. 23. Fold in the stiffly beaten egg whites at the very end.
  24. 24. Let the finished pancake batter rest for a bit.
  25. 25. Grease the heated pan.
  26. 26. Pour one ladleful of batter into the hot pan.
  27. 27. Cook the pancakes over medium heat.
  28. 28. Flip the pancake as soon as small bubbles form.
  29. 29. Remove the pancake from the heat when the second side is also golden brown.

Nutrition per serving