Pannekoeken take me back to sunny Sunday breakfasts at our kitchen table. My dad would stand at the stove flipping crepe after crepe at the stove, delivering them pale, fragrant and steaming to eager plates as my siblings and I lined up at the counter.
My dad, raised in Dutch-colonized Indonesia, used to make these with his mom during his childhood. As a kid, he would to add raisins to the batter (ew), but we always filled them with either maple syrup or nutella. I always went for a thick drizzle of amber syrup down the center before rolling it up into a tube and scarfing it down–five or six in a go. My brother always went for the nutella and my sister alternated, depending on her mood. These days, the toppings have evolved to include fresh berries and fruit, peanut butter, jam and occasionally whipped cream in addition to the syrup and nutella.
Funnily enough, my brother is the rising crepe master in the house. I’m almost never the one to make them at our house, but I wanted to share this recipe because it’s my ultimate pancake comfort food and according to the way my dad and brother make the crepes, they’re pretty much fool-proof. Thin, just baarely doughy in the center–when rolled up, the layers form an almost custardy tube that is too much fun to bite into–and fragrant with egg, these make an exceptional foundation for a variety of toppings, and a great brunch spread.
Thin, custardy crepes are easy to throw together and delicious topped with maple syrup, jam, nutella, nut butters, whipped cream or fresh fruit.
- 1 cup all-purpose flour (or: try 1/2 all-purpose flour, 1/2 buckwheat flour)
- pinch of salt
- 1 tablespoon vegetable oil
- 2 eggs
- 1.5 cups milk
Combine all ingredients. My dad follows this order: flour, salt, vegetable oil, eggs and milk. Whisk together until there are no lumps.
Preheat an ungreased, nonstick frying pan over medium heat. When pan is hot, pour in enough batter to lightly cover the bottom of the pan, quickly swirling the pan to coat evenly (in our 10-inch frying pan, my dad uses about 4 oz or 1/2 cup batter per crepe). Cook for 30 to 45 seconds, or until the edge of the crepes start to turn from beige to brown and bubbles start to puff up the crepe (you can lift the edge of the pancake to check the browning of the underside.) Flip and cook for another 30 to 45 seconds, then plate and serve.
My parents recently bought this frying pan and it is MAGIC. Far and away the best frying pan I've ever used in my life. If you use a pan like this, I can promise you there is no need to grease the pan because the nonstick surface is so smoooooth.