Total Time
50mins
Prep 20 mins
Cook 30 mins

A pancake that can be filled.

Ingredients Nutrition

Directions

  1. SIft together dry ingredients.
  2. Stir in wet ingredients.
  3. Heat on a griddle until cooked about 3 min each side.

Reviews

(1)
Most Helpful

I had to adjust this recipe slightly. The instructions are not very good. I used two egg yolks plus 1 egg, whipped the two egg whites into soft peaks and set aside. Then combined the dry ingredients set aside, then combined the egg yolks and egg with the skim milk, butter and vanilla extract. Combined the dry with the wet ingredients except the egg whites. Gently folded in the egg whites till throughly combined. I then chilled the batter, while I heated a cast iron skillet and a small bit of oil to smoking hot. Poured the batter into the pan, tipping to make sure that a thin layer of batter covered the pan, allowing the pancake to fry till lightly brown and gently turning, giving the other side just a few seconds to brown. Be sure to keep the remainder of your batter chilled until you use it. I filled these with apricot preserves, rolled, and a light drizzle of Maple syrup with a dusting of powdered sugar and voila a crepe as good as you will get in any fine dining restaurant. I would advise adjusting your instructions and this would be a 5 star recipe for sure.

Chabear01 September 21, 2006

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