Bavarian Crepes
These Bavarian crepes are slightly thicker and more forgiving than traditional French crêpes, making them the perfect cozy dish for a family breakfast. Serve with a variety of fillings for an interactive brunch experience.
Ingredients
Crepe Batter
- 4 pieces eggs, beaten Provides structure and richness without heaviness.
- 2 cups milk Whole milk works best, but 2% is acceptable.
- 1.5 cups flour All-purpose flour is perfect.
- 2 tablespoons vegetable oil Plus extra for the pan.
- 0.5 teaspoon salt Balances the sweetness.
- 2 tablespoons sugar Provides a hint of sweetness.
Instructions
Making the Batter
- Whisk eggs, milk, flour, oil, salt, and sugar until smooth. Allow for a few tiny lumps.
- Cover and let the batter rest for 15 minutes to hydrate the flour.
Cooking the Crepes
- Heat a non-stick pan over medium heat and warm for one full minute. Add a little butter or oil.
- Pour about ½ cup of batter into the pan, tilting to swirl and create a thin, even layer.
- Cook until small bubbles form on the surface, about 1-2 minutes.
- Once golden underneath, flip the crepe in one smooth motion and cook for 30 seconds to 1 minute on the other side.
- Repeat the process until all batter is used.
Notes
Serve crepes warm with a variety of fillings for an interactive meal. Don't hesitate to experiment with toppings and enjoy the process!