French Pancakes Recipes

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

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.

EASY FRENCH PANCAKES

Steps:

• Combine ingredients in a blender, and blend until smooth.
• Let stand 30 minutes.
• Cook 1/4 cup batter at a time in a hot, buttered 8-inch skillet or on a crepe maker; we've had success both ways.
• Remove and fold into quarters or thirds and serve with a fruit sauce, powdered sugar, maple syrup, or whipped cream.

FRENCH PANCAKES

Steps:

• 1. Beat egg yolks till thick. Add sugar and 1/2 cup milk. Stir in flour with remaining milk and butter. Beat egg whites until stiff but not dry, fold into batter. When cakes are cooked spread the jelly of your liking on them and roll up. Sprinkle with granulated sugar or powder sugar on top

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

FRENCH PANCAKES

Steps:

• Beat 6 eggs very well with electric mixer. Add 1/4 tsp. salt and 1 tbsp. sugar and beat again. Slowly add 2 cups flour and beat then slowly add 1 3/4 C - 2 C. whole milk. Beat well. Add 2 tbsp. cooking oil (not olive oil) and 2 tsp. vanilla. Beat again. Cook in a hot buttered pan, one at a time. Makes approximately 10 large pancakes or if you leave out the vanilla it makes 24 small crepes for recipes like cannelloni