One of the things I got rid of over the last few years was a nonstick frying pan. I never used it except to make crepes and that happened once a year. I figured it wasn’t worth the space. I haven’t missed it. Last week I found this recipe for egg pancakes online and tried it out using gluten free flour in my little stainless steel pan. They worked great and I realized my one reason for missing a non-stick pan was gone. One of the downsides to this recipe is that you need to make the batter ahead of time. Not always my forte.
Crepes (Egg Pancakes)
- 1 large egg
- 1 pinch salt
- 2 tablespoons all-purpose flour
- ¼ cup milk (whole preferable)
- butter for frying
The recipe called for a whisk, but I used my stick blender. Beat egg(s). Add salt and flour, then beat to combine. Slowly beat in the milk. Cover and refrigerate overnight if possible, or at least 30 minutes.
Heat a small frying pan (6- to 8-inches) over medium-low to medium heat. While pan is heating, whisk your batter briefly. The trick to making sure that your batter doesn’t stick is having the pan hot enough.
Once the pan is hot, coat the bottom with a small pat of butter. Pour enough batter to cover the bottom of the pan (about 3 T for a 6-inch pan.) I found it worked better to pour a thicker layer and not tilt the pan. Cook until the top is set. Loosen the pancake from the bottom of the pan, then flip and cook the other side briefly. Once you flip the pancake you will notice it puff up a bit, and seem to “grow” up the sides of the pan. When it stops “growing” it is done. Ideally you don’t want the pancake to brown at all, so adjust your heat as needed. (It’s okay if they get a little brown, so don’t worry if they do!)