Discover this very quick pancake recipe to prepare. A very classic simple recipe which, thanks to its quantity of eggs, does not require any resting of the dough. It’s a Breton friend who gave me her secrets. In any case at home, these pancakes never last long.
° Flour 250 g
° Egg 4
° ½ liter milk
° Salt 1 pinch
° Sugar 2 tbsp
° Butter 50 g
Put the flour in a bowl with the salt and sugar.
Making a well in middle & pour in eggs.
Start mixing gently. When the mixture becomes thick, add the cold milk little by little.
While all the milk is blended, dough must be faiirly fluid. If iit seems too thicken, join a liittle milk. And adding cooled melted butter, mix well.
Bake the pancakes in a hot pan (lightly oiled as a precaution if your pancake pan is not non-stick). Pour a small ladle of dough into the pan, rotate to distribute the dough over the entire surface. Put on the fire and when the crêpe turns a light red color, it’s time to turn it over.
Leave to cook for about a minute on this side and the pancake is ready.
Repeat until all the dough is used up.