French-Style Pancakes/ Crepes With Variations

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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