This recipe is a staple that my mom would make for a quick and easy breakfast, lunch, or dinner and it was always such a special treat. While these are definitely more like a French-style crepe than anything else, we always called them German pancakes. In my Mom’s opinion, nothing is better than the classic sugar and lemon juice, but you could go any direction with these.
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 1/2 cups milk of choice
- 2 large eggs
- 1 1/4 cups all purpose flour*
- 1/2 tsp kosher salt
- 2 tbsp butter + more for frying
Sweet
- Lemon juice and sugar or maple syrup
- Butter or cream cheese and jam
- Peanut butter, bananas, honey, cinnamon
- Whipped cream and fresh fruit
Savory
- Egg and cheese (+ bacon, sausage, or ham)
- Smoked salmon + cream cheese + chives
- Pesto + eggs
- *Sub ¼-½ cup of the flour with whole wheat or another whole grain flour for a heartier option.
Instructions
- Preheat the oven to 170F (optional, to keep the pancakes warm once you’ve made them).
- In a large bowl, add the milk and eggs and whisk until smooth. Whisk in the flour and salt until thoroughly combined and no lumps remain. The batter should be runny – if it’s too thick, add a splash of milk (you’ll know for sure once you make your first pancake!).
- In a large (10-12-inch) skillet over medium heat, add the butter. Once the butter has melted, pour it into the batter and stir to combine.
- Pour a scant ⅓ cup of the batter into the skillet and immediately tilt and turn the skillet so the batter forms a uniform thin layer (amount of batter depends on skillet size, watch the video for a demo). If the batter is too thick/is not easily coating the pan as you tilt/turn it, then stir some more milk into the batter.
- Cook for about 1-2 minutes or until golden, then flip and cook for just one more minute. Transfer to a baking sheet or oven-proof plate/dish, cover loosely with a kitchen towel or tin foil. Repeat with remaining batter, adding a bit of butter to coat the pan for each pancake.
- Arrange your fillings on the table and assemble your crepes! Place the fillings in the center of the crepe and then use a fork to roll it up (see video).
Items you can prep ahead (optional)
- Prep all of your toppings of choice.
- Pancakes can be made ahead and warmed in the oven.
Substitutions:
- To make gluten-free, use a 1:1 gluten-free all purpose flour.
- To make vegan, use almond milk and a liquid egg substitute. Fry them in coconut oil.
Storage:
- Store leftover pancakes in an airtight container in the fridge for up to 7 days or freeze them for up to 2 months (place a piece of parchment between each pancake if freezing).
Leftovers + Repurposing:
- Warm up leftover pancakes covered in tinfoil or wrapped in a kitchen towel in a 250F oven until warm.
- Fill leftover crepes with whatever you have on hand. They make for a great kid or portable snack – just add some ham + cheese or PB&J and roll it up!
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