Authentic Dutch Crepes Pannenkoeken Recipe Easy Flipping

Instructions:

1. Combine Dry Ingredients: Whisk together the sifted flour, sugar, and salt in a large bowl.
2. Incorporate Eggs: Create a well in the centre of the dry ingredients and crack in the eggs. Begin whisking gently from the centre, slowly incorporating the flour from the sides.
3. Add Milk Gradually: Slowly pour in the milk while continuously whisking until the batter is completely smooth and lump-free.
4. Add Fat: Whisk in the melted and slightly cooled butter until fully combined.
5. Rest the Batter: Cover the bowl and allow the batter to rest at room temperature for at least 30 minutes. This step is crucial for relaxing the gluten.
6. Heat the Pan: Place a 10-inch non-stick skillet over medium-high heat. Add a small amount of butter or oil; it is ready when the fat sizzles immediately but does not brown instantly.
7. Pour and Swirl: Once the pan is hot, pour in about ½ cup (120ml) of batter. Immediately lift the pan and quickly swirl it in a circular motion to spread the batter thinly and evenly across the entire base.
8. Cook Side One: Cook for 1 to 1.5 minutes until the edges look set and dry.
9. Flip and Finish: Gently slide a thin spatula under the crepe to release it, then flip quickly. Cook the second side for only 30–60 seconds until lightly golden.
10. Stack and Serve: Slide the finished crepe onto a plate. Repeat the cooking process, adding a minimal amount of fat between each crepe as needed, stacking them to stay warm.