Simple Way to Make Any-night-of-the-week Pfannenkuchen (German Pancake/Crepe)

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The ingredients needed to make Pfannenkuchen (German Pancake/Crepe):

1. Take 2.5 cup flour
2. Prepare 2 teaspoon salt
3. Prepare 2 eggs
4. Prepare 2-3 cups milk
5. Get Olive oil

Continue to fry rest of pancakes in same way until batter is used up. Keep oven door open to prevent them from baking. As indicated in the introduction, the German pancake is closely related to the French crêpe. There's usually no leavening agent used so that the pancakes stay flat and thin.

Instructions to make Pfannenkuchen (German Pancake/Crepe):

1. Add flour and salt to a large bowl and give it a dry mix. Make a well in the center and add the eggs. Mix well and slowly add milk.
2. Continue to add milk until the batter becomes very smooth and creamy - not thick.
3. Preheat non-stick pan at medium-high heat with drizzle of olive oil.
4. When hot, add ladle-full of batter to pan and tilt to cover all areas of pan with batter.
5. Check the underside of the Pfannenkuchen once edges begin to brown slightly. Add a small drop of oil to the uncooked side and spread over surface. Flip when bottom is golden.
6. Make sure heat is not too high, as this side will only take a minute or so to be done. Once small, light-brown, bubble shaped spots appear, the Pfannenkuchen is done. Remove from the pan and plate.
7. Add drizzle of oil to pan and repeat until batter is gone. (roughly 8-10 Pfannenkuchen)
8. Serve with savory flavors, such as meats and cheeses or sweet flavors, such as jams and butter.

As indicated in the introduction, the German pancake is closely related to the French crêpe. There's usually no leavening agent used so that the pancakes stay flat and thin. German pancakes aren't as paper-thin as French crêpes and are usually made at home in a non-stick frying pan so that no extra equipment like a crêpe maker is needed. Pour a small amount onto hot skillet, pick up skillet and turn to spread batter. Cook to barely brown and turn.

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