Crêpes (DK)

Recipe Summary
Classic thin breakfast crêpes made with flour, eggs, milk, and a pinch of salt, quickly cooked in a skillet.

Ingredients

Ingredient Amount Notes
Flour 3/4 cup (100 g)
Eggs 2
Salt 1 pinch
Milk 250 ml See notes
Butter As needed For greasing the skillet

Instructions

  1. Prepare the Batter

    Add the flour (100 g), eggs (2), and a pinch of salt to a mixing bowl. Gradually whisk in the milk (250 ml) until completely smooth with no lumps.

  2. Grease the Pan

    Heat a skillet (about 23 cm / 9 inches in diameter) over medium heat and melt a small amount of butter, swirling to coat the surface.

  3. Cook the Crêpes

    Pour a small ladle of batter into the pan, swirling immediately in a circular motion so the batter coats the bottom thinly and evenly. Cook the first side for 1–2 minutes, then flip. Cook the second side for about 1 minute, then transfer to a serving plate.

Useful Notes

Milk Volume Tip
If using a standard 200 ml carton of milk, you can top it up with 50 ml of water to maintain the recipe’s ideal liquid balance.

Heat Control
For even cooking without scorching, cook the crêpes over medium heat.