Recipes: Classic Crepe and Pancake Recipes

Recipes: Classic Crepe and Pancake Recipes

Food Channel

Cooking / Food Channel 37 Views comments

Classic Crepe and Pancake Recipes
  • Prep Time:10 Minutes
  • Cook Time:5 Minutes
  • Serves:6
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Back to the basics! Pancakes are an American staple breakfast food, just as crepes are a European staple food, and both can be equally delicious when prepared properly. That's why the chefs at Rattan Direct bring you the most delicious, and traditional, pancake and crepe recipes, all with the best topping and fixing suggestions you could ask for!&

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What are you craving? Check out the how-to video to find all of the deliciously delectable flavor and topping suggestions!& We have the video right here!&

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Foodie Byte

Ingredients

For Crepes:
3/4 cup plain flour
2 eggs
1 1/4 cup milk
For Pancakes:
1 cup self-raising flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon caster sugar
1/2 cup milk
1 egg
2 tablespoon melted butter, cooled
1 teaspoon vanilla essence

Preparation

For Crepe:
Break the eggs into the flour, taking care not to include bits of shell.
Add a splash of milk and beat with a wooden spoon until the liquid is incorporated into the flour. Beat out any lumps at this stage before whisking in the rest of the milk.
Change to a wire whisk, and gradually beat in the milk until you have a smooth batter that is not as runny as milk but not as thick as single cream. Use more or less milk as required.
Heat a non-stick frying pan over a high heat and wipe with kitchen paper dipped in oil.
When smoking hot pour in a little of the batter. For a 10-inch frying pan, about 3/4 of a standard sized ladle is the perfect amount.
Twirl the pan so that the batter covers the base; don’t worry about any holes.
After 30 to 60 seconds, slide a spatula under the edge and if the base is brown flip it over quickly.
Cook for a further 30 to 60 seconds, until the underside is spotted brown.
Slide onto a plate and eat immediately.
For Pancake:
Mix the dry ingredients together.
Beat together the milk, egg and vanilla essence. Add the cooled butter.
Beat the egg mixture into the dry mixture to form a smooth batter that will drop off a spoon but is not so runny that it flows too far.
Heat a non-stick frying over a medium heat and wipe with greased kitchen paper to keep it oiled.
Drop spoonful’s of the batter into the pan, without overcrowding, and cook on one side until browned.
Ease a spatula underneath and flip to cook the other side. Once golden on each side, the center should be cooked. Practice will help you to judge.
Slide the pancakes onto a plate and eat immediately.

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