Moms Rolled Pancakes Crepes Food

FRENCH PANCAKES (CREPES)

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.

FRENCH CANADIAN BREAKFAST CREPES

Steps:

• In a large mixing bowl combine flour and salt. Whisk in eggs and milk just until thin batter forms.
• Place about 2 tablespoons of shortening in large skillet (preferably cast iron) over medium heat. When shortening is hot, pour some batter into middle of pan then swirl pan around so that a large crepe forms.
• Cook crepes about 1-2 minutes per side or when crepe starts to get crispy around edges and bubbles. Continue until all batter has been used. Serve with maple syrup.

MOTHER'S ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place 3 balls in each greased muffin cup., Cover and let rise until almost doubled, about 30 minutes. Bake at 375° until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm.

LATTYJA (FINNISH CREPES/PANCAKES)

Steps:

• Use a bowl large enough to hold all ingredients.
• Beat eggs, sugar and salt together.
• Add flour, milk (1% or 2% can also be used) and melted butter.
• Beat with whisk or hand mixer until not lumpy.
• Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
• You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
• Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
• While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
• Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
• Cook until the crepe starts to brown; cook the other side until brown circles start to form.
• Move the crepe around the pan to keep the pan greased and remove the crepe.
• You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
• They don't stay hot for long, so eat up while you can or there won't be any left for you!

MOM'S ROLLED PANCAKES-CREPES

Steps:

• Most of the time she would make them for breakfast with butter and maple syrup. Other times she would stuff them with sour cream and jam. Then at times she would stuff them with creamed salmon or chicken for dinner. Then there were times she would stuff them with cream cheese, pudding, custard, or whipped cream with fresh or canned fruit for dessert. My brother's favorite way of eating them is to sprinkle powdered sugar and squeeze fresh lemon juice on top. My youngest son's way is just to eat them plain. (He's kind of a strange kid, he hates sauces and anything syrupy. But we all as kids would just grabbed any left over ones, later in the day...and eaten them plain.
• You'll need a good skillet. I have a number 2440 skillet I especially use to make these. My mother just used her old cast iron skillet.
• Place the flour, egg and salt in a bowl. Add half the milk and mix till there are no lumps. My mother used her mixer. I just use a whisk. Once you have no lumps add the rest of the milk and beat till well incorporated. Let it rest for 30 minutes. Then add the 3 tablespoons of milk and mix in. It's going to be a thin batter.
• Heat your skillet till it's hot and add a 1 teaspoon butter. You need to hear the butter sizzle in the skillet. Swirl the pan to coat the bottom and little up the sides. Return to heat. Now add less then a 1/4 cup of batter to your pan and quickly swirl the dough to cover the bottom totally. Turn the heat down just a tad, but you still want your pan to be hot. Brown and turn..brown. Place the crepe on a plate that has been placed over a pan with simmering water to keep hot. Repeat process. You kitchen might get a little smokey..so open a window and turn on the exhaust fan. My son did take a picture on his new cell phone...so as soon as he figures out how to send the picture I will post it.

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.