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’.)