Best 5 Festive French Pancakes Recipes

CHEZ MA TANTE'S PANCAKES

Steps:

• Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
• Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
• Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
• Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.

FRENCH TOAST PANCAKES

Steps:

• Heat 2 teaspoons oil in a griddle or skillet over medium-high heat.
• Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth.
• Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FRENCH PANCAKES (CREPES)

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.

FRENCH PANCAKES

Steps:

• Put all ingredients into a blender, cover and process or mix until smooth.
• Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
• tip pan in order to spread batter thin and evenly.
• Brown on one side.
• When top is set, turn pancake.
• Keep in warm oven before serving.

EASY FRENCH CRêPES

Steps:

• Melt the Butter and set aside to cool down.
• In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
• Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
• In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
• Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
• Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
• Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
• Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
• Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.