1 cup flour (1 cup=240g),
1 and 1/2 cups milk,
3 large eggs,
1 teaspoon sugar,
2 tablespoons unsalted butter,
pinch of salt.
Classic French pancakes (French crepes) are very thin and delicate, they are very flexible as you can serve them with all sorts of fillings. Although these pancakes are from Brittany, an area in the north-west of France, they are eaten widely all over France, and they are considered a national dish.
1. Melt the butter then cool in the refrigerator (or freezer). Let the melted butter cool but not set.
2. While the butter cools, mix the flour, sugar and salt.
3.In a separate container, beat the eggs and milk.
4. Pour half of the milk mixture into the flour.
5. Mix well until smooth.
6. Add the chilled butter. Stir.
7. Next add the remaining milk mixture.
8. Mix well, the batter should have a smooth and thick consistancy.
9. Heat a pat over medium heat, sprinkle it with oil or if possible use oil spray. Once the pan is well warmed, remove excess oil with a paper towel. Pour 1 / 4 cup of batter into the pan.
10. Evenly layer the batter in the pan, I have a large pan pizza, which is perfect for cooking pancakes, I use a wooden stick in a circular motion to distribute the dough evenly. If you are using a normal pan, simply tilt the pan in a circular motion until you have a round even layer of batter. Cook the pancake for about 25 second.
11. Then, once the edges start to brown, quickly flip the pancake with a spatula. If you did everything correctly on the first pancake -the test pancake-, repeat and you will have perfect thin and golden pancakes.
12. Once you have flipped the pancake cook for another 20 seconds, any more then this and the pancake will dry out.
13. Move the pancake from the pan onto a plate. I got exactly 14 pancakes, measuring 1 / 4 cup of batter for each pancake very comfortably.
14. Now comes my favorite stuffing. The most delicious apricot jam and Philadelphia cheese. I’ve mentioned this stuffing in my personal recipe for pancakes, but I had no apricot jam then, now I do!
15. Butter a light layer of Philadelphia cream cheese over half the pancake.
16. Now spread some jam.
17. Fold the pancake into a triangle as shown here. Dust with powdered sugar and voila!
18. Alternately, you could just top with some nice floral honey collected diligently by bees. Don’t forget to thank the bees.
19. Next, freshly squeeze the juice of three oranges into a glass to enjoy with these classic French pancakes. This colourful and tasty breakfast will put you in a wonderful mood.
1 chicken (or 6 legs), 1 tsp. cinnamon, 1 tsp. salt, pinch o...
100g butter, 4 eggs, 180g flour, 1/2 teaspoon salt, custard. ...
500g cottage cheese, 1 tsp vanilla essence, 6 tablespoons suga...
For a 5 liter stockpot: A chicken carcass, 2 large onions, 2...