Belgium Pancakes A.k.a. Crepes
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 3 eggs
- 1 cup milk
- 1⁄3 cup water
- 1 1⁄4 cups plain flour
- 1⁄2 teaspoon salt
- 2 1⁄2 tablespoons of melted unsalted butter
- 1 teaspoon vanilla
directions
- Beat the eggs and add to the milk, vanilla, and water beating either by hand or mixing in electric blender.
- Sift the flour with salt and gradually add to the egg and milk mixture.
- Add the melted butter and blend thoroughly.
- If mixing by hand, strain the batter through a sieve to remove any lumps.
- Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
- Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side.
- Serve with butter, brown sugar, and or powdered sugar.
- Prep time includes 1 hour resting.
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Reviews
-
These were just ok. I grew up in Belgium and they didn't really remind me of Belgian pancakes. Also, it's misleading to call them crepes just because they are thinner than American pancakes. Crepes are French and are paper thin when done correctly. Dutch and Belgian pancakes are slightly thicker much like pancakes from the British Isles, but Benelux pancakes tend to use water in the batter. Also... BelGIUM is the country... things from there... such as said pancakes are BelGIAN! ;)
RECIPE SUBMITTED BY
I am from the states. Born in Illiois. I married a man from Belgium. We lived in Luxembourg for 6 years. In 2007 we bought a home in Bekond, Germany. Its a very old home in wine country,on the Mosel river.