These salty pancakes go well with ham, cheese, and vegetables in breakfast sandwiches.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- ⅔ cup water
- ⅔ cup milk
- 2 eggs
- 1 tablespoon vegetable oil
- ⅓ teaspoon salt
- ¾ cup all-purpose flour
Instructions
- Whisk water, milk, eggs, vegetable oil, and salt together in a bowl. Slowly whisk flour into wet ingredients until incorporated. Let batter rest for 1 hour; stir again.
- Heat a lightly oiled griddle over medium-high heat.
- Drop batter by large spoonfuls onto the preheated griddle and cook until bubbles form and edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 more minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 124 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent crepes! I followed the recipe and cooked it on my induction cooktop with a cast iron skillet, 310-320 degrees Fahrenheit seemed to be the best temp. Wrapped up some banana and drizzled with butter pecan syrup, YUM! P.S. for easier flipping, I cooked the first side, slid onto a plate, then flip back into pan to cook other side.
I’m on vacation and I don’t have baking soda/powder and my granddaughter wanted pancakes. These were easy to make and even easier to eat. Like eating small crepes.
Great crepe recipe. I added some fresh raspberries, whipped cream, and a touch of real maple syrup.
Don’t let the name fool you! These are NOT salty. They are a very light crepe, perfect for both savory or sweet filling, these are very good. I made a blueberry peach filling, next time I will do a savory filling. Either way, this is a keeper.