Easy French Pancakes Food

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

EASY FRENCH PANCAKES

Steps:

• Mix dry ingredients, beat the eggs and add the liquid ingredients. Make a well in dry ingredients and add the liquids, combine with little mixing and ignore any lumps, they will take care of themselves. Cook over medium heat until golden brown. Serve warm pancakes with honey, syrup or fresh berries if desired.

EASY FRENCH PANCAKES

Steps:

• Combine ingredients in a blender, and blend until smooth.
• Let stand 30 minutes.
• Cook 1/4 cup batter at a time in a hot, buttered 8-inch skillet or on a crepe maker; we've had success both ways.
• Remove and fold into quarters or thirds and serve with a fruit sauce, powdered sugar, maple syrup, or whipped cream.

FRENCH PANCAKES

Steps:

• Put all ingredients into a blender, cover and process or mix until smooth.
• Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
• tip pan in order to spread batter thin and evenly.
• Brown on one side.
• When top is set, turn pancake.
• Keep in warm oven before serving.

FRENCH PANCAKES

Steps:

• In a mixing bowl, whisk eggs until well beaten, then whisk in milk, vanilla, and melted butter.
• Whisk in flour and sugar. Whisk until smooth, and almost no more lumps show - that's ok if you still have some small lumps in the batter, but avoid big lumps for a tasty thin crepe.
• Heat a non-stick 10 inch (25cm) crepe pan over medium-high heat.
• When the pan is hot, lightly oil it with coconut oil or avocado oil. You can use an oil spray or rub a piece of oiled absorbent paper on the pan. Don't overoil the pan, or you will fry the crepes.
• Pour about 1/3 cup of batter in the pan, tilting the pan into circular motion - see my pictures above in this post for visual help. This slowly covers the pan surface with the batter. If the pan is hot enough, the batter should stick well to the coating. If it splits in the pan, it means the pan is too hot.
• Cook for 2-3 minutes on one side or until the sides dry up and you are able to slide a spatula under the crepe to flip it over.
• Flip the French crepe and cook for an extra minute on the other side.
• Store on a plate while you are cooking the remaining batter.
• Serve with chocolate spread, jam, or powdered sugar.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

EASY CRêPES

Steps:

• Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
• Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.