These delicate little pancakes are delicious. I first made these French Pancakes on July 4th. Yup that’s right on America’s Day. Not because I’m Crazy but because we ae a melting pot and these things are versatile pancakes that you can do a lot with. Besides, I’m a bit of a foodie. So here is the recipe that I use to make my thin cakes of delight.
1st you need people to enjoy these with, family, friends, a hobo, it really doesn’t matter never cook alone.
2 Cups of Flour
1 Cup Milk
1 Cup Water
1/2 Teaspoon Salt
Butter for the pan, so that the cakes don’t stick
Brown Sugar – Use to your discretion
Vanilla – Just a small amount will do
Cinnamon – Cinnamon is strong, so use gingerly
Syrup – Squirt some of this into the batter it will give the cakes a bit more flavor.
- Mix your eggs and flour together in a large bowl. Once you begin whisking these together slowly start adding your milk and water into the mix. Unlike pancake mix your crepe mix is going to be very light and runny not thick and heavy. Once you have a good mix throw in your salt.
- This next step is where you begin to add some flavor to these cakes. I don’t really enjoy having cooked flour, water, and milk, so I like to add flavor items to give them some awesome taste. As you continue to stir add some syrup into the mix, not much about what you would use to cover a piece of French toast. Then add a small amount of vanilla, and finally your cinnamon. Use these last three ingredients to your liking, the more you put in the sweeter they get.
- Once the mix is complete take a sip of coffee, you going to want to enjoy this morning. Maybe ask the kids how they are doing, maybe kiss the wife, or husband, or boyfriend, or life partner, whatever it doesn’t matter just kiss someone. If you dont’ drink coffee, wait what, you don’t drink coffee? Get the hell out of my kitchen! Sorry I’m still on my first cup.
- You are going to need a large pan, or I like to use a griddle. This way I can regulate my temperature and I have a larger cooking surface. I keep the temprature around 300 – 325. The pan is going to need to bea non-stick pan, or if you have a crepe pan that’s even better. The next step is pouring the batter onto the pan, or griddle. I like to use a 1/2 cup measuring cup to pour my crepe mix. You will need to get a good spread so lightly use the bottom of the measuring cup to spread out the mix on the hot surface. You can by a crepe tool thingy before hand but your only ever going to use it when you make crepes. No need to put useless shit in your drawers.
- Once the mix starts cooking it is going to take on an almost rubbery look. Once this happens begin working around the edges of the cake so that you can flip it. Once you flip it, it will only need to cook about another twenty or thirty seconds at most. The bottom cooks quickly. Cooked it should be about 8-10 inches around. They are pretty big.
- That’s it you have made a crepe, good job look at you, a real French Artist. Sike you made a flat pancake don’t get crazy. Now the fun really begins. Earlier I said that these thin cakes are versatile, no really I said it in the beginning. Anyway way, you can keep it flat and eat it or you can roll up and put fruits, chocolate, whip cream, all kinds of stuff on it. Get imaginative. I like to use them like burritos, put some eggs or sausage in the middle, and roll it up. Use a toothpick to keep it together. Enjoy.
Cooking is fun, and is meant to be experimental. Use you imagination and don’t be afraid to put things together in order to create something awesome. Cook with friends and family, but never cook alone.
See You in the Future – Thee Time Traveler