Latvian thin Pancakes or Crêpes

Remember the post from yesterday!? Now here is the recipe I used to make Crêpes.  This recipe is from my mom and is old as me so that is the reason why it’s in grams. Never converted to cups.


Latvian thin Pancakes or Crêpes

  • Servings: 2-4
  • Difficulty: easy
  • Print

Breakfast idea



  • 2 eggs
  • 480 grams milk
  • 240 grams flour
  • 20 grams melted butter
  • 12 grams sugar
  • salt


  1. Melt the butter, add eggs and mix until well combined.
  2. Add flour and 1/3 of milk, salt, and sugar. Mix until well combined. Slowly add the milk and mix until all well combined.
  3. Oil and heat a frying pan.
  4. Spoon in 1/8 cup batter (or less, depends on the size of pan). Lift and tilt pan to spread evenly. Return to heat and brown on one side. Flip over and brown on the other side. Repeat with remaining batter.
  5. Serve with jam.


3 thoughts on “Latvian thin Pancakes or Crêpes

  1. You could vary this recipe to make either thinner (lace like, with little holes) or a little thicker and more tender. For the first, use half milk, half water and leave the batter for at least two hours before cooking. For the second, you can add a little yeast dissolved in warm milk. The first are ideal for crêpe suzette, the second for stuffed ‘pancakes’. You can even fold in beaten egg whites for a different experience. Of course with three hungry little girls waiting for breakfast leaving the batter for 2 hours is not an option. Personally, I like the thin lace like ones with, as I said yesterday, a squeeze of lemon juice and a sprinking of sugar.


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