Italian Pancakes
Elevate your breakfast or brunch game with these delicate and versatile Italian Pancakes, a European twist on classic crepes. Crafted with simple pantry staples like all-purpose flour, milk, eggs, and butter, these thin and tender pancakes are irresistibly light and deliciously buttery. The recipe's secret lies in allowing the batter to rest for a few minutes, ensuring the perfect texture for filling and folding. Whether you prefer sweet fillings like Nutella, fruit preserves, or powdered sugar, or lean towards savory options like ricotta, spinach, or creamy béchamel, these Italian Pancakes are a blank canvas for culinary creativity. Ready in just 35 minutes, they’re the perfect go-to for a quick yet impressive dish ideal for breakfast, brunch, or even dinner. Try this authentic Italian recipe and make every bite unforgettable!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 250 milliliters Milk
- 2 large Eggs
- 30 grams Butter
- 1 pinch Salt
- 1 tablespoon Olive oil or additional butter (for cooking)
Instructions
In a medium-sized mixing bowl, whisk the eggs and a pinch of salt until fully combined.
Gradually add the flour, mixing well to avoid lumps. The mixture will start to thicken as the flour incorporates.
Slowly pour in the milk, whisking continuously until the batter is smooth and runny.
Melt the butter and allow it to cool slightly before stirring it into the batter. This adds richness to the pancakes.
Allow the batter to rest for 10–15 minutes at room temperature. This step helps the flour fully hydrate, resulting in tender pancakes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with olive oil or a small amount of butter.
Pour a small ladle (approximately 1/4 cup) of batter into the hot pan and swirl to spread it into an even, thin layer.
Cook the pancake for about 1–2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the pancake using a spatula and cook for another 1–2 minutes on the other side. Repeat with the remaining batter.
Transfer the cooked pancakes to a plate and cover lightly with foil to keep them warm.
Serve immediately with your choice of sweet fillings (like Nutella, fruit jam, or powdered sugar) or savory fillings (like ricotta, spinach, or béchamel). Enjoy!
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 442 mg | 148% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
