Best 8 Thin Egg Pancakes Recipes

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Thin egg pancakes, also known as crepes, are a versatile and delicious breakfast, lunch, or dinner option. They can be filled with a variety of sweet or savory ingredients, making them a great choice for any occasion. Whether you are looking for a simple and quick recipe or something more elaborate, there is sure to be a thin egg pancake recipe that is perfect for you. In this article, we will explore some of the best recipes for thin egg pancakes, providing you with all the information you need to make delicious and satisfying crepes.

Let's cook with our recipes!

THIN PANCAKES



Thin Pancakes image

Learn how to make the perfect thin pancakes. Easy to do tips and tricks to get delicious and lacy pancakes. Bring a sense of nostalgia to your breakfast table with this quick and simple recipe to make thin pancakes from scratch.

Provided by The Worktop

Categories     Breakfast     Brunch     Pancakes

Time 15m

Number Of Ingredients 9

1 cup all-purpose flour
1 pinch salt
1 teaspoon sugar ((optional))
2 large eggs
1 1/4 cup whole milk
1 tablespoon light oil ((you can also use butter for a richer pancake))
2 tablespoons unsalted butter (- for cooking the pancakes, use more or less as needed)
powdered sugar (- for serving)
lemon wedges (- for serving)

Steps:

  • In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about 1/4 cup of milk. Whisk the eggs together, slowly incorporating in the flour.
  • As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
  • Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
  • Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
  • Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
  • Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
  • Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.

Nutrition Facts : Calories 190 kcal, Carbohydrate 19 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 85 mg, Sodium 56 mg, Sugar 3 g, ServingSize 1 serving

MOMOO'S NORWEGIAN THIN EGG PANCAKES



Momoo's Norwegian Thin Egg Pancakes image

This is my original recipe. I learned how to make these from my son's grandmother and she learned from her Norwegian mother. Unfortunately, formal measurements were never part of the recipe until I came along. Using the blender for this recipe is also my idea. These are wonderful...and are an ideal way of getting a balky child to eat eggs.

Provided by Bohemian Chef

Categories     Breakfast

Time 30m

Yield 24 pancakes

Number Of Ingredients 7

12 eggs, well beaten
2 -2 1/2 cups flour, as needed
1 (12 ounce) can evaporated milk
1 1/2 cups water
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
butter or margarine, for frying

Steps:

  • Break a dozen eggs into a blender jar and blend until just barely foamy.
  • Gradually add the 2 cups of flour.
  • Blend on high until the batter smooths out.
  • You may have to add a bit more flour to accomplish this.
  • Add the evaporated milk and blend on low until thoroughly mixed.
  • Add the water sugar and vanilla: blend on low until well mixed.
  • To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.
  • You may have to turn the burner down if the pancakes start getting too dark.
  • Ladle between 1/2 to 2/3 cup batter into the heated skillet.
  • Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.
  • The pancake is ready to flip when its surface becomes dull.
  • I use a metal icing spatula to get underneath and flip it over.
  • The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.
  • Proceed with the next pancake.
  • The skillet will need to be rebuttered about every 5 pancakes or so.
  • I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.
  • To serve, butter the pancake and sprinkle with granulated sugar.
  • Roll up, cut into bite-sized sections and EAT!
  • Once you get used to doing this, you develop a rhythm.
  • I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.
  • Recipe yield can be variable depending on the size of the skillet used.
  • These look a lot like crepes, and are cooked in essentially the same way, but are quite a bit more substantial on account of the number of eggs used in the recipe.

Nutrition Facts : Calories 98.2, Fat 3.7, SaturatedFat 1.4, Cholesterol 109.9, Sodium 50.5, Carbohydrate 10.6, Fiber 0.3, Sugar 1.3, Protein 5.2

THIN EGG PANCAKES



Thin Egg Pancakes image

"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 6

5 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/4 cup butter, melted
Salt and pepper to taste

Steps:

  • In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.

Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 305mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 12g protein.

THIN AND LACY PANCAKES



Thin and Lacy Pancakes image

There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.

Provided by Food Network Kitchen

Time 35m

Yield about 12 pancakes

Number Of Ingredients 8

2 cups milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Butter and maple syrup or jam, for serving

Steps:

  • Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
  • Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

GRANDMA'S SWEDISH THIN PANCAKES



Grandma's Swedish Thin Pancakes image

This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.

Provided by Alskann

Categories     Breakfast

Time 25m

Yield 12-16 pancakes

Number Of Ingredients 6

2 eggs
2/3 cup milk
2 tablespoons oil
1/2 cup flour
2 tablespoons sugar
1/2 teaspoon salt

Steps:

  • Combine eggs, milk and oil in a 2-quart mixing bowl.
  • Mix well with wire whisk.
  • In small bowl, combine flour, sugar and salt.
  • Mix well.
  • Using wire whisk, mix flour mixture into egg mixture.
  • Let rest for about 10-15 minutes.
  • Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
  • Preheat skillet over medium high heat.
  • Pour about 1/4 cup of batter onto hot skillet.
  • With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
  • Cook until edges just start to brown.
  • Carefully flip pancake over with a thin spatula. (I like to use a wide one).
  • Cook turned crêpe about 20 seconds or until lightly browned.
  • Slide onto plate to cool.
  • Continue cooking remaining batter using same method.
  • Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2

THIN EGG PANCAKES



Thin Egg Pancakes image

'When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey,' recalls Helen Wiese from Michigan City, Indiana. 'Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige.'

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 6

5 large eggs eggs
1 cup milk
½ cup all-purpose flour
½ cup confectioners' sugar
¼ cup butter or margarine, melted
1 pinch salt and pepper to taste

Steps:

  • In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 30.2 g, Cholesterol 267.9 mg, Fat 19.1 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 10 g, Sodium 233.5 mg, Sugar 18.1 g

THIN EGG PANCAKES



Thin Egg Pancakes image

'When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey,' recalls Helen Wiese from Michigan City, Indiana. 'Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige.'

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 6

5 large eggs eggs
1 cup milk
½ cup all-purpose flour
½ cup confectioners' sugar
¼ cup butter or margarine, melted
1 pinch salt and pepper to taste

Steps:

  • In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 30.2 g, Cholesterol 267.9 mg, Fat 19.1 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 10 g, Sodium 233.5 mg, Sugar 18.1 g

Tips:

  • Use a non-stick pan or griddle for easy flipping and to prevent sticking.
  • Heat the pan or griddle over medium heat before adding the batter.
  • Pour the batter in a thin, even layer onto the hot pan or griddle.
  • Cook the pancake for 1-2 minutes per side, or until golden brown.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Thin egg pancakes are a delicious and versatile breakfast, lunch, or dinner option. They can be served with a variety of toppings and fillings, making them a great choice for any occasion. With a few simple tips, you can easily make perfect thin egg pancakes at home. So next time you're looking for a quick and easy meal, give this recipe a try!

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