When I was a child, this was breakfast. My mum didn't make pancakes much. I assume she loved these. They are a very thin pancake. You can modify this recipe for a sweet or savory crepe. These are wonderful filled with chicken, spinach, and Bechamel or great with fresh fruit and whipped cream.
Ingredients
3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 tbsp powdered sugar
2 large eggs
1/3 cup water
2/3 cup milk (2% works)
1 tsp vanilla
2 tsp lemon juice (optional)
oil as needed for pan
Garnish: fruit, jelly, lemon, whipped cream
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to warming, 170-200F (so that you can keep your crepes warm until all are created).
2. Sift together flour, salt, baking powder, and sugar into a medium size bowl. This recipe calls for sifting; Please do so, it gives you a nice smooth batter. Normally, I don't sift, but for crepes you should.
3. Heat a wide skillet with a bit of oil.
4. Beat eggs well and add water, milk, and vanilla (sweet) or lemon (savory). Blend together and add to dry flour mixture. Use a whisk to blend together in a few turns. There may be a few errant lumps; that's okay.
5. Now place a bit of batter as a tester in the lightly greased skillet and confirm the temperature is correct.
6. Place approximately 3 tbsp batter (depending on skillet size) in greased skillet and immediately tilt it in multiple directions so that the batter spreads all over the bottom on the pan. The pancake should cook within 1 minute. Use a spatula to gently turn the pancake and cook the top; this should only be 15-25 seconds. You may have to add more oil to the pan for each pancake as you proceed. Place in oven to keep warm.
Serve with fresh fruit, powdered sugar, lemon, jelly or jam, whipped cream or make a savory dish of chicken and vegetables with a cream sauce.
Susie's Tips and Tricks
You can prepare the batter and store in the fridge overnight, then prepare the next morning if desired.
If you are making a savory version, it's best to complete the filling first. You can also add some dried herbs to the batter to really give it a savory background.
Want to have a rich dessert crepe? Say with fresh fruit, add 1 Tbsp cognac.
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