This one is my favorite basic recipe for thin light and delicate crepes. My family and I have been using this simple recipe for many years. It can be used as the basis for any of your crepe creation.
2 cups of all purpose flour
3 cups of milk
1/3 cup of sugar or to taste
5 Tbsp. melted butter
Pinch of salt
Whisk together milk, eggs, sugar and salt. Slowly whisk in flour until smooth.
Add melted butter and mix well.
The batter should be smooth and thin.
Lightly brush the medium 8″sauté pan with butter and head over medium heat.
Working quickly- pour in about 1/4 cup of batter, tilting the pan so the batter makes a circle and coats the bottom.
The crepes should be very thin. Cook the crepe until the bottom is light brown. Loosen with a spatula, flip and cook the other side; remove to the flat platter.
Continue with remaining batter.
NOTE: It’s best to make the batter at least 20 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.
Crispy Cheesy Leftover Mashed Potato Pancakes
I love taking leftovers and giving them a makeover for their second appearance at our table. These Crispy Cheesy Leftover Mashed Potato Pancakes are one of my favorite ways to use up leftover mashed potatoes.A nice crispy crust with a soft mashed potato pillow in the center. Yum!
BUT, you need to start with good mashed potatoes. My Creamy Mashed Potatoes recipe was perfect for this use. I used green onions because I liked the color, but feel free to use a finely chopped or grated white onion if you prefer those.
3 cups chilled leftover mashed potatoes
1 cup shredded cheddar cheese (or mozzarella cheese)
2 Tbsp. chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons all-purpose flour
3/4 cup bread crumbs or all-purpose flour for dredging
Pinch of salt and black pepper
Vegetable or Canola oil- for pan-frying
Sour cream- for serving
In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.
To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.
Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.
Add more oil to the pan as needed between batches. Make sure to not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.
Transfer the pancakes to a paper towel-lined plate to observe excess oil.
Serve the potato pancakes topped with sour cream