Mr. Panface Crepes
Mr. Panface Crepes
Ingredients
For the Crepe Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
For Cooking
- 1/2 teaspoon butter, for greasing pan, as needed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until they are well combined.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the large eggs, whole milk, melted unsalted butter, and vanilla extract until the mixture is smooth.
⏱️ 3 min
- 3
Pour the wet ingredients into the bowl containing the dry ingredients. Whisk continuously until the batter is smooth and free of lumps. The resulting batter should be thin. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This resting period allows the flour to fully hydrate, which helps prevent the crepes from tearing during cooking.
⏱️ 5 min
- 4
Heat an 8-inch non-stick frying pan over medium-low heat. Lightly grease the pan with approximately 1/2 teaspoon of butter, wiping off any excess with a paper towel. The pan is ready when a drop of water sizzles instantly upon contact.
⏱️ 2 min
- 5
Pour about 1/4 cup of the crepe batter into the center of the hot pan. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter. Cook the crepe for 1 to 2 minutes, or until the edges begin to brown and lift, and the surface appears set and lightly bubbly. Carefully flip the crepe with a wooden spatula and cook for another 30 seconds to 1 minute, or until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan lightly between each crepe if needed.
⏱️ 15 min
- 6
To create the 'Mr. Panface' effect, place edible googly eyes on the cooked crepes and cut out a mouth shape from another crepe or fruit leather, arranging them playfully.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mr. Panface Crepes
Ingredients
For the Crepe Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
For Cooking
- 1/2 teaspoon butter, for greasing pan, as needed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until they are well combined.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the large eggs, whole milk, melted unsalted butter, and vanilla extract until the mixture is smooth.
⏱️ 3 min - 3
Pour the wet ingredients into the bowl containing the dry ingredients. Whisk continuously until the batter is smooth and free of lumps. The resulting batter should be thin. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This resting period allows the flour to fully hydrate, which helps prevent the crepes from tearing during cooking.
⏱️ 5 min - 4
Heat an 8-inch non-stick frying pan over medium-low heat. Lightly grease the pan with approximately 1/2 teaspoon of butter, wiping off any excess with a paper towel. The pan is ready when a drop of water sizzles instantly upon contact.
⏱️ 2 min - 5
Pour about 1/4 cup of the crepe batter into the center of the hot pan. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter. Cook the crepe for 1 to 2 minutes, or until the edges begin to brown and lift, and the surface appears set and lightly bubbly. Carefully flip the crepe with a wooden spatula and cook for another 30 seconds to 1 minute, or until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan lightly between each crepe if needed.
⏱️ 15 min - 6
To create the 'Mr. Panface' effect, place edible googly eyes on the cooked crepes and cut out a mouth shape from another crepe or fruit leather, arranging them playfully.
⏱️ 3 min