FRENCH-STYLE PANCAKES/ CREPES WITH VARIATIONS
Delicious, light as a feather French-style pancakes/crepes! For variation, try adding vanilla, rose water, orange blossom water, finely grated lemon, orange or mandarin rind, sliced bananas, blueberries or any type of liqueur (Anisette or Brandy is particularly French and tasty) to the batter. Fill with my recipe #480674 then roll them up crepe style. Awesome! Or, make the pancakes small and top each pancake with a heaped teaspoon of creme fraiche and a teaspoon of rose petal jam: romantic and lovely! At the table, pass around quartered lemons, powdered sugar, warmed maple syrup or my homemade lavender honey (see recipe #383209), and whipped cream accompanied with bowls of fresh berries and edible fresh flowers such as rose petals or lavender flowers. And, pancakes/ crepes are wonderful drizzled with flavored syrups (especially orange blossom or rose water syrup) with a little lemon juice added. I hope you enjoy! Recipe adapted from "Modern French Classics" by Camille Le Foll.
Provided by BecR2400
Categories Breakfast
Time 22m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Mix the flour, baking powder, salt and sugar in a bowl.
- In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
- Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
- Beat the egg whites until they form soft peaks and gently fold into the batter.
- Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
- Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
- Flip and cook for a few seconds more, until golden.
- SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
- Garnish with rose petals, orange blossoms, or fresh lavender flowers.
- TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.
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Marli Paulino
[email protected]This is my go-to crepe recipe. It's always reliable, and the crepes always turn out perfect. I love to experiment with different fillings, but my favorite is a simple filling of lemon and sugar.
Landon Ellis
[email protected]These crepes are so quick and easy to make. I can have them on the table in under 30 minutes. They're also a great way to use up leftover ingredients.
Chinwe Ezeh
[email protected]I love that these crepes are made with whole wheat flour. It makes them a healthier option, but they still taste amazing. I also appreciate that the recipe includes a variety of fillings, so I can customize them to my liking.
Ant toe Knee
[email protected]These crepes are perfect for special occasions. They're elegant and delicious, and they always impress my guests. I love to serve them with a variety of fillings, so everyone can find something they enjoy.
Nitish Sharma
[email protected]As a beginner cook, I found this recipe to be very easy to follow. The crepes were easy to make, and they turned out great. I'm excited to try different variations next time.
Jabir Bin
[email protected]These crepes didn't turn out as I expected. They were a bit too greasy for my liking, and the flavor was just okay. I'll probably try a different recipe next time.
Tommy Benn
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The crepes were too thick and doughy for my taste. I think I'll stick to my old crepe recipe.
Raaz Shah
[email protected]I've never been a big crepe fan, but these have changed my mind. They're so light and fluffy, and the fillings are endless. I've already made them several times, and I'm sure they'll become a regular in my recipe rotation.
Wayne Adrian
[email protected]These crepes are always a hit at parties. I like to make a variety of fillings, so there's something for everyone to enjoy. They're also easy to transport, so they're great for potlucks or picnics.
mohibullah ahmadzai
[email protected]I love how easy these crepes are to make. The batter comes together quickly, and they cook in just a few minutes. They're also incredibly versatile. You can fill them with anything from sweet to savory ingredients.
Nanthakumar Robinson
[email protected]My family absolutely loves these crepes. They're a great weekend breakfast or brunch option, and they're also perfect for special occasions. I've made them several times now, and they've always been a hit.
Emeka Ohaji
[email protected]As a self-proclaimed crepe connoisseur, I can confidently say that these French-style crepes are top-notch. The recipe is easy to follow, and the results are consistently delicious. My favorite way to enjoy them is with a simple filling of Nutella an
GERALD BALISANYUKA
[email protected]These crepes turned out fantastic! They were light and fluffy, and the variations provided in the recipe were a great way to keep things interesting. I especially enjoyed the savory crepe with cheese and ham.