Crêpes

326.  Do you love crêpes?  Do you dream about them slathered with chocolate, nutella or peanut butter?  With whipped cream, bananas and berries crowning the top?  Are you hungry yet?

This crêpe recipe is the easiest and most satisfying and you have to try it!

Crêpes

2 cups flour
3 eggs, mixed
1/4 cup melted butter
3 Tablespoons sugar
3 cups milk adding 1/2 cup at a time
pinch of salt

Blend flour, egg, butter, sugar, salt and milk.  Add more milk as necessary.
Heat a non stick pan and add 1/2 cup batter to hot pan and swirl to cover bottom.  Watch the cooking process and when light browning occurs turn the crepe over and brown lightly on the second side.
Remove to a plate and fill with your choice of filling on half of the crêpe.  Fold in half and in quarter. Transfer to serving plate.

sour cream or creme fraiche
whipped cream for sweet version
Optional Fillings
Sweet:  Lingonberry Jam, any type of jam, fresh fruit, peanut butter, nutella, chocolate spread, banana
Savory:  Swiss Cheese, ham, cottage cheese, chopped sautéed mushrooms

 I used a whisk to blend the batter to eliminate lumps well.  So satisfying and I think this will create a new craving in your life.  You must try them!

"...sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions."

-Anatole France, Jacques Anatole Francois Thibault

Dutch Baby

267. Recently, while watching a show on local deli's, a recipe was shared for a Dutch Baby, or a German Pancake. It looked so delicious! Here is my version.

Dutch Baby German Pancake

1 large apple, peeled, cored and sliced thin

3 Tablespoons sugar

1/2 teaspoon cinnamon

2 Tablespoons butter

Mix apples with sugar and cinnamon. Melt butter in a frying pan and add apples to pan.

Allow apples to saute and soften, stirring often.

Pancake batter:

3 eggs

1/2 cup milk

1/2 cup flour

salt

1/8 teaspoon vanilla

Confectioner Sugar for dusting

Mix eggs till frothy, add milk and blend well. Mix in flour, salt and vanilla and whisk till blended.

Pour over the apples in the pan gently.

Allow the pancake to cook over medium heat. When you see the pancake sides forming and rising up along outer edge of pan, remove from heat and place under broiler till pancake is set.

You can top with additional fried apples and sprinkle confectioner sugar over all.

This is a memorable pancake, more like a dessert!

"Cooking is Love made visible."

~Anonymous

Peach Pancakes

226. Peach season is a favorite time of year and I love to incorporate peaches into our daily meals or desserts.

Pancakes were on the breakfast menu this morning, our first day of "stay-cation".

So I mixed up a batch of my favorite pancake batter...from scratch. So much better than box mix.

Buttermilk Pancakes

1 egg

1 1/4 cups buttermilk (or milk and 1 tsp of vinegar or lemon juice added)

2 Tablespoons oil

1 cup flour

2 teaspoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a mixing bowl beat the egg with a fork. Add milk and oil and blend all together. Add remaining ingredients and stir the mixture till blended but slightly lumpy. Set batter aside to rest. Heat a griddle or skillet and lightly grease. Pour about 1/4 cup of batter onto the hot griddle. Flip when bubbles begin to pop on the uncooked side of the pancakes. Serve hot with butter and syrup.

To make the pancakes peach, I chopped a large peach and added the chunks to the batter carefully before pouring on the griddle.

This recipe is a perfect recipe to add any type of fruit or spice to.

I sliced a couple more peaches to serve on the side of the pancakes.

Sausages were a great side as well garnished with a nasturtium from my garden.

The stack of hot Peach Pancakes were sooooooo delicious!

"The ripest peach is highest on the tree."

~James Whitcomb Riley

"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail."

~Pablo Picasso

Pumpkin Pancakes

185. "HAPPY THANKSGIVING"

"Remember God's bounty in the year. String the pearls of His favor.

Hide the dark parts, except so far as they are breaking out in light!

Give this one day to thanks, to joy, to gratitude!"

~Henry Ward Beecher

Thanksgiving Pumpkin Pancakes

1 1/4 cups flour

• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoons cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 3/4 teaspoon kosher salt
• 1 1/3 cups whole milk
• 3/4 cup fresh pumpkin puree
• 3 large eggs, separated
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla extract

• Vegetable oil
• Maple syrup

Whisk first 6 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick or griddle with oil; over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

My daughter loves small pancakes of various sizes. So I always make a vast array of different sizes for her.

This is a beautiful recipe and the texture is perfect.
They were delicious as well.

"So once in every year we throng
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart."

~Arthur Guiterman, The First Thanksgiving

"As we express our gratitude, we must never forget that

the highest appreciation is not to utter words, but to live by them."

~John Fitzgerald Kennedy