Skillet Crusty Recipe: This Puffy Crepe-like Pancake Is Fun to Make & Eat by Donna John
When I see an interesting recipe that intrigues me, it's going to happen. This skillet crusty recipe is not only interesting and intriguing, but fun to make, fun to watch bake and delicious. With only four ingredients (five if you add the optional vanilla extract), it has minimal prep and makes a tasty snack, breakfast, brunch or even dessert.
This skillet crusty is like a cross between a German Dutch baby, pancake and crepe. The sides and bottom are firmer than the soft, almost-layered buttery center. You probably don't even need to go to the grocery store for the ingredients. All you need is butter, flour, milk and eggs.
There's no added sugar in this baked crepe pancake! That makes the toppings important to add a little sweetness. You can dust it with powdered sugar, then cut it into pieces and let everyone add their own toppings. Honey, maple syrup. fruit preserves and fresh fruit would be great choices when serving it for breakfast or brunch. For dessert, add some fresh fruit and whipped cream. It would be delicious sprinkled with cinnamon-sugar, too!
This skillet crusty recipe is a keeper. I will make this again and experiment with different toppings. This time I dusted the entire thing with powdered sugar and added apricot preserves to my wedge. Delish. Tomorrow I'm thinking honey and fresh blueberries. (Find out how to reheat it in Recipe Notes.)
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Servings: 8
Ingredients
- 4 tablespoons butter
- 1 cup all-purpose flour
- 1 cup milk
- 4 eggs
- 1/2 teaspoon vanilla extract (optional)
Helpful Products
- 10-inch Ovenproof Skillet
- Mixing Bowl
- Whisk
- Mesh Strainer
- Powdered Sugar
- Fruit Preserves
- Honey
- Maple Syrup
Recipe Notes
- I used my 10-inch nonstick GreenPan for this recipe. Make sure you use an ovenproof pan!
- To reheat the crusty, put it into a hot skillet over low heat until it warms up. Microwaving could make it soggy. (This is also a great way to reheat leftover pizza.)
- Be sure to remove the crusty from your pan before cutting so you don't damage the pan's surface.
- If you're on a low-sugar diet, use no-sugar fruit preserves or sugar-free syrup.
- I put some powdered sugar into a small mesh strainer and shook it over the crusty.
- The original recipe did not call for vanilla extract, but I thought it would add even more flavor to this recipe. You could use other extracts like almond, banana, lemon, orange, brandy, rum or coconut. Check the baking aisle and amazon link below for different extract options.
- The crusty will puff up quite a lot in the oven. It does deflate some as it cools.
Here's how to make it:
- Turn the oven on to 350 degrees F. Put the butter into a 10- or 12-inch ovenproof skillet and put it into the oven to melt while you mix up the batter.
- Put the flour, milk, eggs and vanilla into a mixing bowl
- Whisk until smooth.
- Pour the batter over the butter in the skillet.
- Bake in the preheated oven for about 25 to 30 minutes or until puffed up and golden.
- Remove from the oven.
- Dust with powdered sugar, if desired.
- Slide the crusty out of the skillet before cutting it into pieces. Serve with desired toppings.
Nutrition Facts Per Serving
Calories: 155
Total Fat: 8.7g
Saturated Fat: 4.7g
Cholesterol: 100mg
Sodium: 86mg
Total Carbohydrate: 13.6g
Dietary Fiber: 0.4g
Total Sugars: 1.6g
Protein: 5.4g
Vitamin D: 12mcg
Calcium: 52mg
Iron: 1mg
Potassium: 66mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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