French Crepes | Basic Breakfast Crepes | Breakfast recipe

French Crepes, a thin french styled pancakes made from the flour & egg mixture. The recipe is super simple and also it's the easiest batter making process for the pancakes that i have tried so far. 

But making thin pancakes is a bit tricky for the first one or two pancakes. Once you get the knack of pouring and swirling the batter fast, then it's like icing on the cake !!! 

And i love this pancake versatility, the crepes can be stuffed with egg & cheese or topped with powdered sugar or drizzle some breakfast syrup on top. 

Here in the recipe, i have served the french crepes with simple sugar and breakfast syrup. Without further delay, let's checkout the procedure, before that if you like to know what i have shared on the past 4 days under International Breakfast
Day 1 - Mysore Masala Dosa from India
Day 2 - Mani pittu from Srilanka
Day 3 - Mofo Gasy from Madagascar
Day 4 - Baozi from China  

French Crepes

Preparation Time : 1 hr | Cooking Time : 10 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: French
French Crepes, Basic Crepes, Breakfast Crepes French Crepes, a thin french styled pancakes made from the flour & egg mixture.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
All Purpose flour - 1/2 cup
Egg - 1
Water - 1/4 cup
Milk -1/4 cup
Sugar - 1 tsp
Vanilla Extract - 1/2 tsp
Butter - for greasing

Procedure

Take all the ingredients. Crack open a egg in a blender/mixie jar and all other ingredients one by one.

Blend it well until it became smooth batter. Pour into the bowl and let it set aside for minimum 1 hr. The batter should be smooth and free flowing. Heat the 10 inch non stick pan.

Add 1/2 tsp of butter and pour a ladle full of batter into pan and gently swirl, so that it form thinly layer on the pan.

Cook it for a min and then gently flip into other side and cook it for 30-40 secs. 

Remove it from the heat and the french crepes is ready to serve .Serve it with powered sugar on top or with any breakfast syrup or both like me :-)

Notes:

• Don't over heat the pan, otherwise you can't swirl the batter evening the crepe would end up thicker.
• Depends on the flour quantity, you may sometimes need additional 1 or 2 tbsp of water/milk.
• Let the batter set it for minimum 1 hr before making the crepes.