Pan"crepes"

One of my favorite memories is having sleepovers at my good friends house, getting up in the morning and making his mom make us pancakes. we were pretty young at the time and that was before my pancrepe making days.

I have been making these off the top of my head for a couple decades now, so I will try to convey the recipe to the best of my abilities. Good luck and have fun!
First thing’s first (read the whole recipe first), set out and separate the ingredients. You will be adding all the wet ingredients prior to the dry.

WET

1 big egg
~ 1 ½ cup of cold milk (I like to use homogenized and this amount will likely change after you mix it all up)
1 dollop of Greek yogurt (yes, a dollop. {definition - a shapeless mass or blob of something added casually and without measuring})
1 glug of canola oil
A very small amount of vanilla (few drops)

DRY

1 cup flour
1/4 cup white sugar
1 big pinch of salt
1 tsp of baking POWDER
½ tsp baking SODA

Turn your pan on now, I’d use non stick pans over cast iron for these any day.

Put all the wet ingredients in a bowl in that order and whip them up nicely. Next you’re going to add all the dry ingredients on top of the wet.

Go ahead and whip that all up once you have a big pile of dry stuff on top of the wet stuff (don’t overdo it on the mixing, you just want all the lumps to barely disappear, a few lumps left is alright.)

Let the batter sit untouched for 3-5 minutes. You might have to add a bit more flour or milk depending on what it looks like. You want it to be the consistency of… I can’t think of anything comparable... maybe similar to a milkshake that you forgot about in your car cup holder for 15 minutes! Not thick at all, thin enough to run all around the hot pan when you tilt the pan side to side and front to back.

Your pan should be nice and hot now. You want to throw some butter in, don’t be shy, use a lot! (pan should be quite hot and come close to burning the butter when you throw it in.)

FYI , the first one out of every batch NEVER turns out, I don’t know why but that’s the way it is.

Once you have the butter in the pan and sizzling, add the batter. You need less then you think because you’re going to spread the batter all over that pan by tilting it. Flip it when you feel it’s ready. If the pan is the right temperature then you should be able to flip it in about 20-25 seconds.

Make a big pile of crepes on a plate, slather them with butter and what ever you fancy (I prefer maple), indulge and then enjoy the day.