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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Aown Kulachi
akulachi@gmail.comI'm so glad I found this recipe!
Puli Krishna
k.p42@hotmail.comI can't wait to try different fillings with these crêpes.
Dubai Dubaidxb
d_d@hotmail.comThese crêpes were the perfect way to start my day.
JM Negron
n@hotmail.comI'll be making these crêpes again for sure.
Goku Solos
gokus@gmail.comI would definitely recommend this recipe to others.
Nunya
nunya33@hotmail.comThese crêpes were easy to make and tasted great.
Ronnie Cardwell
c@gmail.comI followed the recipe exactly and the crêpes turned out perfectly.
Massah Bockarie
bockarie_massah12@hotmail.comYum! These crêpes were so good.
adil lashari
lashari.a59@gmail.comThese crêpes were amazing! I made them for brunch and they were gone in minutes. I'll definitely be making them again soon.
Barna roy Chowdhury
b-chowdhury76@gmail.comI've tried a lot of crêpe recipes, and this one is definitely my favorite. The crêpes are light and fluffy, and they're perfect for any occasion.
Anita Macculi
anita@gmail.comThese crêpes were delicious! I made them for breakfast and they were a big hit with my family. I especially liked the lemon and sugar filling.
Gulhabib Chowan
gulhabib-chowan@hotmail.comI'm not a huge fan of crêpes, but these were really good! The recipe was easy to follow, and the crêpes turned out perfectly. I'll definitely be making these again.
Chioma Chukwuma
c-chukwuma@gmail.comThese crêpes were a hit with my family! They're so versatile, and you can really get creative with the fillings. We had them with Nutella, fruit, and even savory fillings like cheese and ham.
Suman Bhagat
suman-bhagat@hotmail.comI've been making crêpes for years, and this recipe is by far the best I've tried. The crêpes are light and fluffy, and they cook evenly. I love that I can use any type of filling I want.
Siyanda Osthini
osthini.siyanda@gmail.comThese crêpes were incredibly easy to make and turned out perfectly! I was worried they would be too thick or too thin, but they were just right. I served them with lemon and sugar, and they were delicious.