I grew up on “french pancakes” and they were always made by the men in my family. (The memory of my Dad flipping through Joy of Cooking then letting out a laugh at discovering Grandpa B’s “secret recipe” still brings a smile to my face!) I use oat flour, but pancakes are forgiving, and a great place to experiment with different flours. Buckwheat is traditionally used for savory crêpes in France and would be a natural switcheroo. Of course, all-purpose works great too.
This batter performs best if you mix it up and let it sit for 15 – 30 minutes before cooking—I think a rest like this allows the flour to hydrate and results in a creamier, more consistent batter texture. Cook one at a time in a frying pan and serve with a little jam (optional spritz of lemon!) and a light (or heavy) dusting of powdered sugar. Keep any leftover batter in the refrigerator for 3 – 5 days.
French Pancakes (Crêpes)
makes about 10
- 1 cup oat flour whisked to remove any lumps
- 1/4 tsp salt
- 1 cup milk whole
- 1/3 cup water
- 3 eggs
- 3 tbsp unsalted butter melted
- 2 tbsp agave nectar or sugar
- additional unsalted butter for cooking
In a medium bowl, whisk oat flour with salt to combine.
Combine milk, water, eggs, melted butter, and agave nectar in a 4 cup glass measuring cup or medium sized bowl. Whisk to combine then pour over the oat flour and whisk to combine. Let batter rest for 15 - 30 minutes before cooking.
Heat 10 - 12" frying pan over medium heat. Off heat, lightly spray pan with cooking spray then return to stovetop. Add a dab of butter (1/2 teaspoon-ish), and swirl around in the pan. Working quickly, ladle approximately 1/4 cup of batter into the pan and tilt to swirl the batter around into a large circle. Cook until golden brown on the bottom (couple minutes), then flip and cook the other side. Serve immediately or stack them up on a warm plate to serve all at once. To serve: Add your favorite filling and roll or fold the crêpe. I like a sprinkle of powdered sugar and spritz of lemon.