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Level
easy
Prep Time
10 mins
Total Time
5 mins
Serves
10

Ingredients

1. Thin crepes:
Dry ingredients:
2 cups
flour
500 mL
½ tsp.
salt
3 mL
½ tsp.
sugar
3 mL
Wet ingredients
3
eggs
1 cup
milk
250 mL
1 cup
buttermilk
250 mL
¼ cup
melted butter
60 mL
2. Vegan crepes
Dry ingredients:
2 cups
all-purpose flour
500 mL
1 tsp.
baking powder
5 mL
½ tsp.
salt
3 mL
½ tsp.
sugar
3 mL
Wet ingredients
2 cups
room-temperature soy or oat milk
500 mL
¼ cup
melted vegan butter
60 mL
3. Fluffy pancakes:
Dry ingredients:
2 cups
flour
500 mL
¼ cup
sugar
60 mL
4 tsp.
baking powder
20 mL
1 tsp.
salt
5 mL
Wet ingredients
1 cup
milk, chocolate milk, or almond milk
250 mL
1 cup
buttermilk
250 mL
¼ cup
melted butter
60 mL
2
eggs, separated (yolks and whites)

Preparation

Step 1
For thin and vegan crepes:
In a bowl, combine dry ingredients.
Step 2
In another bowl, combine liquid ingredients. For Pancakes, only add yolks at this stage.
Step 3
Pour wet ingredient mixture into dry ingredient mixture.
Whisk until everything is combined and mixture has no lumps.
Step 4
(only for the Fluffy Pancakes)
In another bowl, whisk egg whites until they form stiff peaks.
Fold egg whites into crepe mixture using a spatula, mixing very gently to avoid collapsing egg whites.
Step 5
Drizzle vegetable oil onto a very hot skillet.
Pour ⅓ cup of mixture into skillet. Spread batter evenly so crepe is as thin as possible. Cook for 2 minutes. Flip with a spatula or flipper. Cook for 30 seconds to 1 minute for thin and vegan crepes or for 2 minutes for fluffy pancakes.
Step 6
Serve immediately, garnished with berries and maple syrup if desired.

Variation

Waffle variations:
Pour ⅓ cup of fluffy pancake mixture into a preheated and buttered waffle maker and cook for 3–4 minutes or until golden brown.