"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

FRENCH PANCAKES OR CREPES Recipe

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This recipe for FRENCH PANCAKES OR CREPES, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Lemieux
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C FLOUR
1/2 TSP DOUBLE ACTING BAKING POWDER
2 T POWDERED SUGAR
2 EGGS
2/3 C MILK
1/3 C WATER
1/2 TSP VANILLA

Directions:
Directions:
JOY OF COOKING
MIX ALL DRY INGREDIENTS TOGETHER.
ADD LIQUID INGREDIANTS.IGNORE THE LUMPS.
HEAT SKILLET TO MED HIGH.
GREASE WITH BUTTER OR OIL.
ADD A SMALL QUANTITY OF BATTER. TIP THE SKILLET AND LET THE BATTER SPREAD OVER THE BOTTOM.WHEN ITS BROWN UNDERNEATH,REVERSE IT AND BROWN THE OTHER SIDE. USE BUTTER OR OIL PRIOR TO MAKING EACH PANCAKE (CREPE). TOP WITH YOUR CHOICE.SUGGESTIONS ARE JELLY.CONFECTIONERS SUGAR,FRUIT OR MY FAVORITE MAPLE SYRUP.

Number Of Servings:
Number Of Servings:
6-7
Preparation Time:
Preparation Time:
5-10 MIN
Personal Notes:
Personal Notes:
THE RECIPE SUGGESTS YOU REFRIGERATE THE BATTER 3-6 HR PRIOR.I NEVER DO. I MAKE THE BATTER AND PREPARE RIGHT AWAY. I USUALLY DOUBLE THE RECIPE,ESPECIALLY IF MORE THAN TWO ARE EATING.

 

 

 

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