pancrepes
The perfect blend between a pancake and crepe is here…. and you won’t want to choose sides ever again! These thin, buttery, crispy edged layers are a delight to bite into.
There are so many varieties of toppings and spices you can add to this recipe from lemon juice & powdered sugar, sautéed apples & cinnamon, syrup & berries, fresh whipped cream… your dream pancrepe is up to you!
Recipe author: The Culinary Nest
MAKES
6-8 thin pancakes
Prep Time: 5 minutes
Total Time: 10 minutes
INGREDIENTS
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup flour, sifted
1 tablespoon sugar
1/2 teaspoon kosher salt
additional butter for cooking
METHOD
In a bowl, beat together the eggs, milk, melted butter, and vanilla. Next, add in the dry ingredients of flour, sugar, & salt and whisk until smooth.
In a non-stick skillet or griddle, add a teaspoon of butter and spread around evening by tilting the pan in a circular motion. Add about 1/4 cup of batter to the buttered skillet and when the edges of the batter begin to set, carefully flip the pancake using a large spatula. Cook on the other side until it is golden brown and pancake is cooked all the way through. Repeat this process, starting with adding a teaspoon of butter before each new pancake to create the crispy edge, until all batter is used.
Then, stack ‘em high, top as you’d prefer! (I love butter, Harwood Gold Maple Syrup, & a dash of cinnamon! Whipped cream never hurt anyone either… just sayin’.)
