Make the batter In a mixing bowl, whisk together flour, eggs, milk, oil, salt, and (if using) sugar and vanilla. Whisk until smooth and lump-free — it should be thinner than American pancake batter. Let it rest for 20–30 minutes for best results.
Heat the pan Heat a small nonstick or crepe pan over medium heat. Lightly oil or butter the pan.
Cook the pancakes Pour about ¼ cup of batter into the pan, tilting to spread it into a thin layer. Cook for about 1 minute until the edges begin to lift and the bottom is golden. Flip and cook the other side for 20–30 seconds. Stack them on a plate as you go.
Fill and roll Add your filling (jam, Nutella, sweet cheese, cinnamon sugar, fruit, etc.), roll them up like cigars or fold like crepes, and dust with powdered sugar.
🍓 Popular Fillings:
Apricot or raspberry jam
Sweetened cottage cheese or farmer’s cheese with lemon zest
Chopped walnuts + cinnamon + sugar
Nutella + bananas
Savory: sautéed mushrooms, ham & cheese, spinach & ricotta
🍽️ Pro tip:
They’re delicious warm or at room temp — and perfect for brunch, dessert, or even as a light dinner.
Would you like a video or photo-style version to share on your blog or socials too? I can help create something beautiful!
