Classic French pancakes

This recipe is the one my mother has always made, it comes from the book La cuisine raisonnée which dates from 1967.

Very simple, 5 ingredients, a recipe that I know by heart. The difference is that over the years I have learned to fry batter in peanut oil for crispy pancakes.

These are savory and unsweetened pancakes, perfect for making a ham-cheese or spinach-cheese pancake. Personally, I put peanut butter and maple syrup, it's delicious.

For children, the mix of maple sugar, syrup and bananas is always a winner, or chocolate spread with strawberries.

Enjoy your lunch!




  • 2 cups white flour
  • 2 cups of milk
  • 4 tbsp. tablespoons melted butter
  • 1/2 tsp. salt
  • 4 eggs


  • At home, we have always melted the butter in the milk in the microwave a few seconds beforehand, I recommend it.
  • Mix all the ingredients with a whisk or mixer. Do not overmix, but there should be no lumps left.
  • Completely cover the bottom of a frying pan with peanut oil (if you want to fry the pancakes) and wait until it is hot before laying a thin layer of pancake batter on it.
  • Spread the batter as much as possible in the pan and brown on both sides.
  • Serve immediately (personally, I don't remove excess oil, but do so if you wish by placing the pancake on a paper towel).

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