Marshall Fields Crepes/Pancakes Recipe
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based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Pancakes:
8 – Eggs
1-¼ teaspoon salt
¼-cup sugar
3 cups bread flour – sift after measuring ( I usually use regular flour)
1 quart water
2 cups whipping cream
Maple butter syrup:
- 1lb. Whipped butter
- 2 cups maple syrup
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Directions: |
Directions:Pancakes
- Beat eggs, sugar, & salt until very light & thick
- Measure flour & sift
- Combine water & cream add alternately with flour to beaten eggs
- Best to pour batter through fine strainer and push through any lumps. Batter should be smooth when using.
- Refrigerate batter 30 minutes or longer before using. May be held overnight in refrigerator
- Bake on hot griddle 325°. The batter will be thin – 2 cakes per griddle
- Use 2 tablespoons of batter per cake
- Turn browned cakes and cook until done
- Allow cakes to cool completely on wire rack
- Stack cakes with first brown side down
- Place 1 tablespoon of maple butter in center of each cake and spread out. Then roll up pancake and place in baking tray on parchment paper or silpat
- Place in freezer and once frozen place in freezer bags
Syrup
Add syrup to room temperature butter on low speed of mixer. Once incorporated, blend at medium speed until mixture becomes smooth and creamy.
When ready to cook:
Place on baking sheet
- Bake at 350˚ for 20 minutes
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Number Of
Servings: |
Number Of
Servings:40 Cakes |
Preparation
Time: |
Preparation
Time:1 1/2 Hours |
Personal
Notes: |
Personal
Notes: 2 Quarts of batter that make roughly 40 cakes
Recipe from Marshall Fields that was used during their all you could eat Sunday brunch. Served with Sausage links, scrambled eggs, and apple crisp
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