Crêpes
Portions 2-3
- 1 tasse all-purpose flour
- 2 c. à thé baking powder
- ¼ c. à thé baking soda
- ¼ c. à thé sel
- 2 c. à soupe confectioners sugar
- 2 c. à soupe granulated sugar
- 2 c. à soupe Just Egg
- 1 c. à thé vanilla extract
- ¼ tasse neutral oil
- ¾ – 1 tasse water, to desired consistency
- Butter or oil, for the skillet
Équipement spécial
Fouet
Skillet, nonstick or cast-iron
Spatula
01 / 03
Fouetter la pâte
In a medium bowl, whisk together all of the dry ingredients. Make a well in the middle and add the wet ingredients. Whisk until fairly smooth. Let the batter rest for a few minutes.
02 / 03
Chauffer la poêle
Heat a skillet (preferably non-stick or seasoned cast-iron) over medium heat and lightly coat with butter or oil. Pour in about ¼ - ½ cup batter per pancake onto the skillet, depending on desired size.
03 / 03
Retourner les crêpes
Once bubbles appear and spread out from the center of the pancake, flip and cook the other side for another 1-2 minutes. Transfer to a plate, and repeat with the rest of the batter, greasing the pan as necessary. Serve warm, with syrup!
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