1 cup flour
¾ cup water
½ cup milk
2 tablespoons butter, melted
In a bowl, combine the flour, water, butter and eggs, and whisk to combine.
In a pan over medium heat, add about ½ cup of the batter.
Working quickly, swirl the pan until the surface is covered in a thin layer of batter.
Cook for about 2 minutes, or until cooked through.
Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat.
Repeat with the remaining batter.
Serve warm. Bon appétit !
Cong You Bing
Fluffy Japanese Pancakes
2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted
Butter or oil for cooking
Maple syrup, for serving
In a bowl, add the flour, sugar, baking soda, baking powder and salt. Mix until combined.
In a separate bowl, add the buttermilk, butter and eggs. Whisk until evenly mixed.
Pour the wet ingredients into the dry and mix until combined.
In a lightly oiled or buttered pan over medium heat, ladle about ½ cup of batter.
Cook until the edges start to set and the top begins to bubble, about 3 minutes.
Flip the pancake and cook on the other side an additional 1-2 minutes.
Repeat with the rest of the batter.
Serve warm with butter and syrup!