everyday crepes: green onion yogurt pancakes

by Chen


everyday = not fancy = easy to make

Crepes had been a mystery to me for a long time until I realized that it was very similar to the pancakes my grandma, an 80+-year-old Chinese lady who had no idea about “crepes”, used to make. The key was to mix a very smooth and thin batter and cook over low heat. They were simply made from flour, water, and salt or sugar of your choice. Eggs were actually optional.

The French version, crepes, are heavy on eggs and dairy products, which contribute to the richness. These green onion pancakes were somewhere in between. They were more like my grandma’s version; the purpose of adding dairy products was for denser texture and it was a great way to include protein in breakfast. Another thing I liked about these pancakes was that the batter could be prepared the night before and cooked later as thin or thick as you like. As long as one is willing to wake up a little bit earlier, fresh crepes (well, thin pancakes) are served for breakfast everyday.


green onion yogurt pancakes
Makes 4 to 6 8-inch thin pancakes

1/2 cup plain Greek yogurt
1 cup milk
1 tbsp vegetable oil
1 1/4 cup flour
1/2 tsp salt
1 green onion, thinly sliced

cooking spray or more vegetable oil for greasing the pan

In a large bowl, whisk together all the ingredients until smooth and lump-free. At this point, you can cover the bowl and refrigerate it until you are ready to cook.

Lightly grease an 8-inch nonstick pan and heat it over medium-low heat. When the pan is smokey hot, pour enough batter to cover the bottom of the pan. Tilt the pan to make sure the thickness is even. Cook for about 2 to 3 minutes or until the edge is set the top has a matte look, then flip the pancake with a spatula and cook for another minute or until cooked through. Fold it over and remove from the pan. Repeat this with the remaining batter. Serve warm.