Crêpe, I usually call it as french style pancake, which is thin because of its thin batter (if you combine with the American pancake batter which is thicker).
I make crêpes on a crepe pan with its batter spreader, but don't worry if you don't have them, just use a non-stick pan and spread the batter just by moving the pan.
I make this usually on the weekend for breakfast and my daughter will be so happy because she can spread her crêpes full with Nutella. I like to eat mine with butter and maple syrup. Of course, you can add your favorite toppings into your crêpes like jam, nuts, fruits, ice cream, etc. Or you can eat them with savory toppings like ham and cheese.
Makes : 9 crepes
You need :
a balloon whisk
a crepe pan (optional)
a batter spreader (optional)
150 gr all purpose flour
pinch of salt
2 tbsp sugar
½ tsp baking soda
350 ml milk (room temperature)
3 tbsp melted butter
Toppings (optional) :
Into a mixing bowl add in flour, salt, baking powder, sugar, egg and melted butter.
Pour in half of the milk, then stir them together until combined, then pour in the rest of the milk. Continue stiring until become a smooth batter.
Prepare a crepe-pan or a non-stick pan over medium high heat.
Pour about 100 ml of the batter into the hot pan, then spread the batter by moving the pan. Cook until it becomes golden brown, then flip it, then continue cooking for few seconds.
Transfer into a plate. Repeat until the batter is finished.
Place a crepe or more into a serving plate, then add in your toppings.