Serves 8
30 min
German Crepes
Recipe GLPRf44d159fe87596
Tender, delicate German-style crepes made with a simple batter of flour, eggs, and milk. These thin pancakes are light and versatile, perfect for serving with jam, fresh berries, whipped cream, or powdered sugar. The baking powder gives them a subtle lift while maintaining their characteristic thin, delicate texture.
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Ingredients
3 cups all-purpose flour
4 large eggs
4 cups whole milk
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1 dash salt
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined and no lumps remain.
In a separate bowl, beat the eggs together until fully incorporated, then add the milk and vanilla extract, stirring until smooth.
Pour the wet ingredients into the dry ingredients and whisk until a thin, smooth batter forms. The consistency should be pourable, similar to whole milk. Let the batter rest for 5 minutes.
Heat a non-stick skillet or crepe pan over medium heat until hot but not smoking.
Ladle about ¼ cup of batter onto the hot skillet and immediately tilt and swirl the pan to spread the batter into a thin, even layer covering the entire surface.
Cook for approximately 1 to 1½ minutes until the bottom is light golden, then flip carefully and cook the other side for about 30 seconds to 1 minute until lightly set.
Transfer the finished crepe to a plate and repeat with the remaining batter until all crepes are cooked.
Serve the crepes warm with your choice of toppings such as jam, fresh berries, whipped cream, or powdered sugar.
