Dutch pancakes, thin and golden

Directions

1. Place the flour in a large, high-sided mixing bowl for easy mixing. A 1-liter measuring pitcher with a pour spout is ideal. ≈ 4 min
2. Add the 2 eggs, the vanilla sugar, the salt, and half of the milk. ≈ 3 min
3. Start mixing and gradually add the remaining milk. ≈ 4 min
4. Finally, add one tablespoon of corn oil. ≈ 3 min
5. Continue mixing until you have a smooth, even dough. ≈ 4 min
6. It is best to use a frying pan with low sides and a non-stick surface. ⏱ ≈ 7 min
7. Heat a frying pan over medium heat and add a drizzle of oil to the pan. ⏱ ≈ 7 min
8. Distribute the oil evenly. Once the oil starts to shimmer, the frying pan is hot enough to add the dough. ⏱ ≈ 7 min
9. Pour evenly distribute the batter, pour it in the center of the frying pan, leaving about 2 cm of space to the edge. Then, tilt the pan to one side so that the batter reaches the edge, and then in all directions to cover the entire bottom. ⏱ ≈ 7 min
10. Continue cooking until the dough is dry, for example, when small holes appear in the center. ⏱ ≈ 10 min
11. Flip the crepe over using a crepe spatula or by flipping it in the pan. ⏱ ≈ 7 min
12. Cook this side for about a minute. ⏱ ≈ 10 min