Cover the bowl with a clean cloth and let the dough rise for 30 to 45 minutes at room temperature.
This resting time allows the flour to fully absorb and makes the pancakes more pliable.
3. Prepare the pancakes
Heat a non-stick frying pan over medium heat and lightly grease it with a little oil or butter.
Pour a ladleful of batter and quickly spread it by tilting the pan.
Fry for about 1 minute on each side, until the pancake is golden brown.
Repeat until all the batter is used.
4. Serve
Place the crepes on a plate and cover with a cloth to keep them soft.
Serve warm with sugar, jam, honey, melted chocolate or homemade spread.
Chef’s tips for perfect pancakes
Sieve the flour for a lump-free batter.
Use room temperature milk for a smooth consistency.
Let the batter rest for lighter pancakes.
Grease the pan between each pancake for even frying.
For even fluffier pancakes, replace 100 ml of milk with liquid cream.
