PANCAKES/CREPES- easy and simple

Pancakes….aaahhh…. people write poems about them, express their eternal love and get crazy when they see pancake shop or street crepe stand. I am like that! Luckily, my son loves them too.

Pancakes take time to make, but when your kid is hungry, you don’t have much time in your hand. My eggless recipe is extremely simple, yet tasty and healthy. Perfect for a busy mum 🙂

My son is allergic to eggs (both egg white and egg yolk) so I try to exclude eggs in most of my recipes.

These pancakes need just two basic ingredients- flour and milk. Moreover, I always add a pinch of salt and fry them in oil or butter.

Which flour should we use? Generally, I use unbleached white flour. However, if you want to make it more healthy or if you follow gluten free diet, use spelt flour. Please, bear in mind the colour of pancakes will be darker when using spelt flour.

Which milk should we use? I use full fat whole milk, because of my toddler. You can use semi-skimmed or even skimmed milk. If you are allergic to cow milk, you can replace it with almond milk/rice milk.

Which oil/butter should we use? I use mostly cold-pressed repeseed oil, extra virgin olive oil or unsulted butter. I guess you can use different one as well.



  • 250ml whole milk
  • 110g white flour
  • pinch of salt
  • oil/butter


  1. Pour in milk, then add flour and salt into a bowl (I make it in two rounds: in the first round I put only half of the flour and whisk it, then in the second round I add the remaining half flour with salt and whisk it).
  2. Whisk both ingredients to a smooth batter.
  3. Place the frying pan over a medium heat.
  4. Be prepared the first pancake is always the worse! 🙂 It’s mostly due to excess of oil. That’s why I recommend wiping the frying pan with oiled kitchen paper or  using cooking spray/oil spray instead of just adding oil or butter to the warm frying pan.
  5. Pour one ladle of batter and quickly spread it out using the back of the ladle (make circular movements starting from the middle outwards).
  6. Cook the pancake on one side for about 30-40 seconds then flip it over . You can flip it over few more times (I usually do it 3-4 times, but I know others do it only once).
  7.  Perfect pancake is ready when small brown fried dots appear on it 🙂
  8.  Repeat it untill all batter is used up.


COOKING TIME: up to 30 mins

Those pancakes are very neutral in taste so you can serve them either in a sweet way (with jam, sweet cheese, fruit, yoghurt) or in a savoury way (with spinach or feta cheese & dried tomatoes). My sister just ate them with kala chana (brown chickpeas) so they worked even as chapati replacement.

Enjoy your meal! 🙂


(The left pancake is served with natural yoghurt and dried cranberries while the right one is rolled with jam filling)




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Life Abroad in Mixed Marriage / Interracial Family- the fabulous fusion of cultures, races, religions and many more-travel, food & parenting :)

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