Easy Crepes

Easy Crepes

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15 m
Calories: 224
4 people

In Argentina, Chile, Uruguay, and other South American countries, a type of crepe known as a panqueque is made with eggs, milk, and flour and is used for both sweet and savory preparations. A few months ago, we shared a recipe for making crepes or crepes with cream or heavy cream; this time, we followed the instructions of a good Argentine friend to make pancakes with fewer ingredients than the aforementioned crepes but with a spectacular result.

In Argentina, it is common to prepare these filled pancakes with dulce de leche. The pancake is spread with the sweet filling and rolled up to form what is called a cannelloni. Once formed, it can be eaten as it is or fried in butter and then flambeed and served with various fruit creams (peach, banana, apple, etc.). They can also be filled with jam, whipped cream, chocolate, or all kinds of savory ingredients (chicken, cheese, ham, etc.).

Today's recipe is extremely simple; just mix the ingredients in the order indicated in the step-by-step process, and in less than 15 minutes, you'll have delicious homemade pancakes to enjoy at any time of the day.


Ingredients for Easy Crepes for 4 people

  • Eggs - 3 units
  • Milk - 500 ml
  • Wheat flour - 250 grams
  • Olive oil - 3 tablespoons

Para la salsa

How to make the recipe Easy Crepes

  1. Start the recipe by cracking the eggs and placing their contents in a bowl.
  2. Pour in the milk and beat both ingredients with an electric mixer. If you don't have one, you can also do this with a hand whisk.
  3. Gradually add the flour while continuing to beat to incorporate it into the mixture.
  4. Once all the flour has been incorporated, heat some olive oil in a nonstick pan.
  5. When the oil is hot, pour a little batter into the pan with a ladle. The amount of batter will depend on the size of the pan. Ideally, the batter should cover the entire surface, with a thickness of 1 to 2 millimeters. When pouring it, move the pan to distribute it evenly.
  6. Cook over medium heat for about a minute or until the edge turns golden and begins to separate from the pan, then flip it and continue cooking on the other side. Be careful when flipping it so it does not break.
  7. Once cooked on both sides, remove it from the pan and place it on a plate. Repeat the process until all the batter is used up. Serve immediately with the desired filling.

Notes and Tips

You can use either animal or plant-based milk for this recipe. We've tried making it with cow's milk, almond milk, and soy milk, and the results are spectacular with any of them.

The flour can be pastry, bread, or all-purpose flour.

The pancake batter can be prepared the day before and refrigerated. When ready to use, simply re-beat it.

The pancakes can be consumed up to several days after preparation. They can also be frozen, in which case place a little parchment paper between each piece for easy defrosting.

You can cook them using butter instead of olive oil, the choice of which ingredient to use is up to you.

If you use a nonstick pan, you'll likely only need to add oil once; in any case, check the surface after cooking each piece and add more oil if necessary

Jose Balandin
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