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How to Make Japanese Soufflé Pancakes

How to Make Japanese Soufflé Pancakes

Forget about the saying “Flat as a pancake”. The Japanese have a pancake recipe that is incredibly light and fluffy and, most importantly, very easy to make – soufflé pancakes.

 

These hotcakes have been popularized by the Gram Café in Tokyo, a venue known for creating the famous raindrop cake and other Instagram-worthy delicacies.

It should be noted that these fluffy pancakes do take a bit more effort to make than the classic American flapjacks but they are certainly worth it!

So, what is the secret ingredient that makes them so incredibly tall and fluffy? The answer is – meringue.

There are two ways to make these pancakes – with and without the use of baking powder.

 

Making Soufflé Pancakes with Baking Powder

 

As you might know, baking powder is the ingredient that makes the batter rise and stabilizes its structure. That is why the recipe that involves baking powder is easier to make.

However, the use of baking powder produces pancakes that taste and look more like cakes and less like the original Japanese recipe. The original ones are so airy, that they literally wiggle. And that is actually one of their most interesting features. People actually make videos of these wiggly pancakes and post them on Instagram!

Making Soufflé Pancakes without Baking Powder

 

Soufflé recipes don’t call for any baking powder and that’s why the final product is much lighter. So will your soufflé flapjacks be if you discard baking powder.

In that case, the flapjacks will be somewhat eggier in taste, which is another characteristic that makes them closer to soufflés. However, once you add whipped cream and syrup on top, the egginess will be camouflaged. The original recipe is not so sweet, but feel free to add more sugar if you like.

 

Tips and Tricks to Making Perfect Soufflé Pancakes

 

Don’t start making this recipe if you hadn’t made meringues or soufflés before. It requires some experience to pull these pancakes off.

Flour. Make sure to sift the flour into the batter in order to avoid making the batter too heavy. Cake flour is the best option to use.

Eggs. Use cold egg whites to obtain a more stable meringue.

Water. Add just a bit of water to ‘steam’ the pancakes. This will help them rise better.

Make sure your electric mixer’s mixing bowl and whisk attachment are completely clean and dry. If there is any water or oil, the egg whites won’t turn into meringue.

Timing is crucial when flipping. If you flip them too soon, the pancakes will deflate.

To obtain more uniform, round shape and better height, use muffin rings to pour the batter in during cooking. Otherwise, the batter will spread. If you do decide to cook without rings, make the flapjacks smaller in diameter.

Consume the soufflé pancakes immediately after cooking. If they get cold, the texture will change and they won’t be so fluffy.

 

 

Japanese Soufflé Pancake Recipe

We offer the recipe that yields soufflé pancakes closest to the original, i.e. without the use of baking powder.

Ingredients:

  • 5 tablespoons flour
  • 1 1/2 tablespoons milk
  • 2 large eggs, egg whites and egg yolks separated
  • 1 tablespoon butter, melted
  • 2 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

 

Instructions:

Mixing

In a medium bowl, combine the egg yolks, milk, butter, and vanilla. Sift in the flour, then whisk everything together until the batter is smooth.

In the bowl of a stand mixer, add the egg whites, sugar, and cream of tartar (Cream of tartar is the secret ingredient that stabilizes the egg whites and makes sure the soufflé doesn’t deflate).

Whip on the highest speed for about 2-3 minutes until stiff peaks form. To check if the meringue is good, turn the mixing bowl upside down. If the mixture doesn’t slide out, you’re good to go.

Scoop out one third of the meringue with a spatula and transfer to the egg yolk batter. Gently fold the meringue into the batter, starting from the bottom, until there are no white streaks. Make sure you don’t mix too hard because the meringue will lose its structure.

Add in another third of the meringue and fold in. Repeat with the last third.

 

Cooking

Place two muffin ring molds onto a large skillet. Spray their insides with cooking spray.

Heat the skillet at low heat. Once the oil and skillet are hot, fill each ring with batter. The rings should be halfway full because the batter will rise.

Add 1/2 tablespoon of water to each side of the skillet. Close the lid and cook for about 4 minutes.

 

Flipping

When the surface looks completely cooked, your flapjacks are ready to flip. If properly made, they will rise very high but will slightly collapse after you remove the lid.

Use a spatula to flip the hotcakes while still in the rings. If you see batter spilling out, they’re not ready to turn. Let them cook for one more minute and try again.

After you’ve flipped the hotcakes, cover and cook for another 3 minutes, until golden brown. Transfer the pancakes onto a plate and gently remove the ring molds.

Serve warm with syrup, whipped cream, powdered sugar, fruit, or whatever your heart desires!

10 Easy and Delicious Pancake Toppings (That Are Much Better Than Pancake Syrup)

10 Easy and Delicious Pancake Toppings (That Are Much Better Than Pancake Syrup)

Over the period of my pancake obsession (which has lasted for almost a year) I’ve learned that pancakes are one of the most versatile dishes. Don’t get me wrong, classic American buttermilk pancakes are amazing, but why not use your creativity and make chocolate, pumpkin, or even lavender flapjacks?

Next step – toppings. Standard toppings include maple syrup, pancake syrup, and a pat of butter, with occasional fruit slices and maybe chocolate chips. Well, it’s time to put that behind us and think big. I offer you a bunch of quick and easy delish pancake toppings you can throw together in no time.

Prepare your favorite pancake stack and get ready to rock your pancake world!

 

#1 Lemon Curd, Mascarpone, and Almond Topping

Sweet and slightly tart combo that will wake you up instantly. These creamy griddlecakes are perfect to pair with a warm cup of coffee! Note: You can replace mascarpone with cottage cheese or ricotta.

Ingredients:

  • 3¼oz mascarpone
  • 1oz. toasted flaked almonds
  • 6 tablespoons lemon curd
  • 1 tablespoon icing sugar

Preparation:

Beat the cheese and icing sugar, adding the sugar gradually, until smooth and uniform. If this is not sweet enough, add some more sugar to taste.

Spread the lemon curd over the flapjacks. Top with a dollop of the mascarpone mixture and sprinkle the almonds.

 

#2 Peach Syrup

This is the perfect summer topping! The best part about this topping is that it can be varied by just changing or adjusting the spice – you can replace cinnamon with ginger, clove, nutmeg, allspice, or make a combination of your own! Don’t have fresh peaches? Frozen ones will do just fine.

Ingredients:

  • ¾ cup water
  • 4 peaches
  • ¼ cup sugar
  • 1 tablespoon unsalted butter
  • 1 pinch cinnamon

Preparation:

Peel the peaches, then immerse them in boiling water for about half a minute. After that, place the bowl in cold water. Leave the peaches cool off, then remove their skins. Halve, pit, and chop the peaches (if you want a smooth sauce, puree them with a blender).

Combine the water, peaches, sugar, butter, and cinnamon in a saucepan set over medium-high heat. Bring mixture to a boil, then reduce the heat to medium-low and simmer for about 7 minutes, stirring frequently. Remove from heat and serve with your pancakes.

 

#3 Chocolate Sauce

You’re probably wondering why everyone’s favorite pancake topping is no.3 on the list. That’s what I was wondering too, especially since this recipe is not only super-easy but also extra tasty!

Ingredients:

  • ¼ cup hot water
  • 2oz. caster sugar
  • 1¼oz. cocoa powder

Preparation:

Whisk the water, sugar, and cocoa together in a small pan set over low heat. Adjust the amount of water depending on how thick you want your sauce to be. I like it dense and creamy so I use only a little water. Drizzle over your pancakes. Better yet, SPLASH!

#4 Boozy Vanilla Pancake Sauce

This is a sauce that will turn your stack of pancakes into a real dessert! You can use vanilla bean, vanilla extract, or vanilla paste in this bourbon-based recipe. And don’t worry about the alcohol content; it is quite low and most of it will evaporate so your little ones can still enjoy this delight.

Ingredients:

  • ¼ cup water
  • 1 cup sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 1 tablespoon bourbon

Preparation:

Combine water and sugar in a small saucepan. Let the mixture simmer until the sugar dissolves, then cook over medium heat for about 20 minutes (it is done when the color turns amber).

Add the heavy cream and cook over medium-low heat until the sauce is completely smooth & silky. Add the butter, vanilla, and bourbon and stir until fully incorporated. Let the sauce cool before serving.

 

 #5 Peanut & Butter Sauce

What pairs best with chocolate pancakes? Peanut butter! Actually, scratch that; peanut butter tastes great with any kind of pancakes! For this simple but incredibly rich sauce, all you need is some peanut butter and honey. Your microwave will do the job in no time! Note: if you have no honey, feel free to use maple syrup.

Ingredients:

  • ¼ cup creamy peanut butter
  • ½ cup honey

Preparation:

Combine honey and peanut butter in a bowl (make sure it is microwave-safe). Heat for half a minute, then remove and stir. Return and heat for half a minute more, then stir again and serve.

 

#6 Crepe Suzette Sauce

Crepes Suzette is a French classic we can’t get enough of. However, the sauce pairs beautifully with fluffy American pancakes as well!

Ingredients:

  • Juice from 3 oranges (4 if they’re smaller)
  • Zest from 1 medium orange
  • Zest and juice of 1 small lemon
  • 1 tablespoon caster sugar
  • 3 tablespoon brandy
  • 2oz. unsalted butter

 

Combine all the ingredients, except the butter in a medium bowl. Melt the butter in the pan, pour in the sauce and heat at low heat. Pour the Suzette sauce over your pancakes.

The original recipe requires flaming at this point but I think you can skip this step unless you’re skilled and confident enough you won’t set yourself or the entire house on fire!

 

#7 Apple Topping

We haven’t forgotten about fruity toppings. We love them because they are super-tasty but somehow manage to remain healthy. Apple is especially comforting and perfect for early fall days.

Ingredients:

  • 3 large apples (peeled and sliced)
  • ¼ cup packed brown sugar
  • 2 teaspoons cornstarch
  • 1 cup plus apple cider
  • ½ teaspoon vanilla extract

Preparation:

In a large saucepan, combine 1 cup of the apple cider and brown sugar. Set over medium-high heat and bring to a boil. Add the apples and bring to a simmer. Cook, stirring frequently for about 10 minutes, until tender. Combine 2 more tablespoons apple cider with cornstarch in a small bowl. Add this mixture to the apples and cook, stirring frequently, until thickened. Remove from heat, add the vanilla and serve.

#8 Sugar & Cinnamon Sauce

Homemade caramel sauce made with brown sugar and complemented with cinnamon? This is exactly it!

Ingredients:

  • 1 cup water
  • 1 cup packed light brown sugar
  • a splash of lemon juice
  • ½ teaspoon cinnamon

Preparation:

In a small saucepan, combine the water and sugar and set over medium heat. Bring to a boil, then lower the heat and simmer for about 5 minutes, until the sugar is dissolved, stirring occasionally. Add the lemon juice and cinnamon. Serve warm.

 

#9 Blueberry Sauce

For this sauce, you can use both fresh or frozen blueberries but I think frozen ones are more flavorful!

Ingredients:

  • 1 cup water
  • 3 cups blueberries
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1½ tablespoons cornstarch

Preparation:

In a small saucepan, place 1½ cups blueberries. Add sugar and water and set over medium-high heat. Bring to a boil and cook until the blueberries break down.

Add the cornstarch mixed with three tablespoons of water to the pan, stirring frequently. Bring to a boil, then lower the heat, and simmer for about 3 minutes, until the sauce thickens. If you want to make it thinner, just add a bit of water. Remove the pan from heat, then stir in the remaining blueberries. You can serve this sauce warm or chilled.

 

#10 Sweet-Savory Feta & Honey Topping

Add a Greek twist to your pancakes with this sweet and savory topping. If you want it more on the sweet side, add an extra tablespoon of honey. If you don’t have thyme at hand, replace it with dill.

Ingredients:

  • 3½oz. feta cheese
  • 2 tablespoons honey
  • 2-3 sprigs fresh thyme

Preparation:

Crumble the feta cheese over the flapjacks, drizzle with honey and scatter the picked thyme leaves over the top. That’s it!

The Best Sweet and Savory Indian Pancakes to Try

The Best Sweet and Savory Indian Pancakes to Try

Maybe you have heard of the most popular Indian pancake variety, dosa, but that is just the tip of the iceberg when it comes to bread-like delights originating in the sub-continent. We wondered how different they are from the classic American pancake recipes we cover in rich syrups and sauces so we made a research.

Savory Indian Pancakes

 

  1. Dosa is a thin and crispy pancake originating in Southern India but is well-loved throughout the whole country. It is made by combining black gram and rice and then letting the batter ferment overnight. Dosa is served hot, with coconut chutney or sambhar on the side.

 

  1. Uttapam is very similar to dosa and also originates in South India. It is made from the same batter that is used to make dosa but is usually topped with tomatoes, onions, cabbage, capsicum, chilies.

 

  1. Besan Chilla is a crispy and healthy snack popular in the Northern parts of the country. It is very easy to make, rich in protein, and low in calories. Besan Chilla is made of chickpea flour (known as ‘besan’) and flavored with mild spices. Some varieties of the recipe also contain seasonal vegetables and are served with sweet chutneys.

 

  1. Appam is a white, flavorful flapjack made with coconut milk and fermented rice. It is crispy on the outside but soft and fluffy in the center. Appam is often served with chicken or veggie stew on the side.

 

  1. Sarvapindi is a crispy flapjacks made with rice flour and peanuts. The batter is often complemented with onions, chili powder, ginger, and sesame seeds.

 

  1. Thalipeeth is a healthy multigrain pancake made from roasted rice, tapioca, amaranth, wheat, coriander seeds, cumin seeds, as well as lots of spices. Thalipeeth is usually topped with ghee and served with pickles.

 

  1. Kholasapori Pitha is a flapjack from the Northeast of India, made with rice flour, carrots, onions, mustard oil, and water. This pancake is generally served at festivals.

 

  1. Pathiri is a recipe originating in Kerala. It is made with a dough based on crushed rice and then baked on special pans called ‘oadu’. After the pancake is prepared, it is soaked in coconut milk to maintain soft and become more flavorful. Pathiri is usually served with fish or various types of meat.

 

  1. Pesarattu is very similar to French crepes in texture. Its batter contains green gram and it is usually served with tamarind chutney and ginger. This pancake is usually complemented with onions, ginger, and chili.

Sweet Indian Pancakes

 

  1. Malpua is probably the most popular sweet Indian pancake. The batter is prepared differently depending on the region. In the Northern regions, malpua batter is made with Indian wheat flour called ‘maida’, semolina, yogurt, and milk. Other regions add mashed bananas into the batter.

 

  1. Meetha Pooda is a pancake recipe that makes use of wheat, fennel seeds, sugar, and water. It is generally very quick and simple to make and people in India usually enjoy it during rainy days, served with kheer pudding. This pudding is made with rice, tapioca, broken wheat, milk, and sugar, and then flavored with raisins, cardamom, saffron, pistachios, cashews, or almonds.

 

  1. Ale-Bele is a soft pancake originating in Goa. It is made with eggs and maida, then stuffed with coconut and palm jaggery. Ale-Bele is often served at teatime.

 

  1. Pati-Shapta is a sweet recipe originating in Bengal. It is usually served during festivals like Pati Shapta, the day that celebrates the rice harvest. Pati-Shapta pancakes are stuffed with jaggery and date palm and often topped with coconut.

 

  1. Bobbatlu is a sweet flapjacks filled with plain flour, yellow gram, ghee, sugar or jaggery, and cardamom powder.

 

Eat Pancakes to Fight Tiredness

Eat Pancakes to Fight Tiredness

A week ago, my doctor told me I was deficient in magnesium and recommended I either take supplements or increase the intake of magnesium-infused foods. To be honest, I am not very careful about what I eat but the recent fatigue and chronic tiredness I’ve been feeling made me think about changing that.

I started searching for magnesium foods and I was surprised to see that chocolate is one of the items on the list. This really inspired me. So, I set out to make healthy, magnesium-infused pancakes (they were the easiest thing I could think of at the moment 😊).

Why Should You Infuse Your Pancake Recipes with Magnesium?

If you search for magnesium online you’ll find that it is an amazing mineral – it regulates over 300 biochemical functions in the body.

It is credited for regulating blood pressure, blood sugar levels, metabolic and nerve functions, antioxidant production and more!

Magnesium deficiency can result in fatigue, depression, osteoporosis, diabetes, hormonal imbalance, heart issues. So, the real question is: why NOT infuse your favorite pancake recipes with magnesium?

Make the Pancake Batter Healthier

Before you start looking for magnesium-enriched additons, why not make some crucial changes in the pancake base? I have stopped using sugar and refined white flour over a year ago. Instead, I use stevia (which is a 100% natural sweetener) and whole wheat flour. I admit it was a bit strange at the beginning, but you can introduce the changes gradually to make it easier.

Plain yogurt is one of the top ten magnesium-rich foods and, luckily, it is commonly used in pancake recipes to contribute moistness, softness, and fluffiness. Besides magnesium, yogurt contains high levels of protein, calcium, and vitamin D.

Magnesium-Rich Pancakes

Here is what else you can add to your pancake recipes to strengthen boost your energy levels in the morning.

Almonds

Almonds are truly amazing! They are not only packed with healthy fats and magnesium, but they also come in different forms: chopped or ground, as flour, milk, or butter. Besides, these amazing nuts combine well with almost everything from chocolate to fruits.

Avocado

One mashed avocado into the batter will make your flapjacks extra rich, silky, and creamy. Combine it with raspberries and a cup of chocolate chips for a fresh and sweet breakfast, or add a poached egg on top for a savory twist.

Banana

Banana is the perfect ingredient for pancakes. Mashed banana is thick enough to replace the flour and add texture to your flapjacks. It is also sweet enough to replace sugar. Combine it with chocolate chips and/or natural peanut butter.

We have finally arrived at my favorite magnesium-rich ingredient on the list. Whether in the form of chips, melted, or as cocoa powder, dark chocolate will make your flapjacks absolutely delicious. But that’s not all – dark chocolate is very rich in antioxidants that protect you from a number of chronic diseases, including cancer and heart disease.

Figs

I am not very big on figs (I actually hate them) but my friend insisted I tried them in a pancake recipe she’d made. It calls for a cup of chopped figs combined with nuts and cinnamon. Not bad at all!

How to Substitute Milk in Your Pancake Recipes

How to Substitute Milk in Your Pancake Recipes

Who said vegans can’t enjoy fluffy and delicious pancakes? Or those who are lactose intolerant? Who said you can’t make your favorite pancake recipe just because you have run out of milk?

There is a number of milk substitutes you can use for cooking and baking.

Substituting Milk with Other Dairy Products in Pancake Recipes

 

The best choice is to replace milk with another dairy product. Wonder which one? There’s more than one option:

Evaporated milk is probably the best substitute. Mix one can of evaporated milk with water in 1:1 ratio, then replace the regular milk required in the recipe with this mixture in the same amount. Condensed milk can be used in the same way but in this case, bear in mind that it is sweetened and reduce the amount of sugar called for in the pancakes recipe.

Powdered milk will do the trick as well. Prepare it following the instructions on the package or, if you are like me, add 1-2 teaspoons more than the amount of powdered milk required in the instructions. I find prepared powdered milk rather bland.

Sour cream or yogurt can also replace milk in equal amounts. If you decide to go with yogurt, choose the plain, unsweetened version. If all you have is Green yogurt or sour cream, dilute them with water first. If you have only flavored yogurt versions, expect your dessert to obtain the same flavor note. This is not always a bad thing. For instance, vanilla-flavored yogurt will make your pancakes even better. However, I have tried mango-flavored yogurt in chocolate pancakes and I wasn’t thrilled with the result. As you might have guessed, this is also forbidden in case you’re making savory pancakes. So, before adding flavored yogurt, consider the recipe.

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Plant-Based Milk Substitutes

Vegans love plant-based milk and for a good reason. They are great replacements for regular milk and work great in pancakes. Just replace the amount of milk required in the recipe with the same amount of plant-based milk of choice: soy milk, rice milk, almond milk, cashew milk… Different types of milk have different flavors that will also affect the flavor of your pancakes. I find these perfect for nutty pancakes – almond milk is ideal for pancakes that contain crushed almonds!

However, if you don’t want any extra flavors in your pancake recipes, the best option is rice milk since it is closest in taste to cow’s milk. Bear in mind that rice milk is thinner than cow’s milk so the texture of your flapjacks will probably be different than you’re used to.

To solve this problem, opt for unflavored soy milk. It is thicker and will contribute the necessary texture.

Another reason why soy is good is that it contains high levels of protein. Besides being important for health reasons, this is also important for fluffiness. To be more precise, milk and acid have the same effect of buttermilk in making the pancakes soft, tall, and fluffy. To replace buttermilk, combine a cup of soy milk with 1-2 teaspoons of lemon juice or white vinegar. Let the mixture stand for five minutes before adding it to the batter. Other suitable plant-based milk alternatives are oat and hemp milk (although the latter is a bit strong in flavor).

 

Can You Replace Milk with Water in Pancakes?

The answer is yes, water can be used instead of milk but there will be certain changes in taste and texture. Your flapjacks will probably not be as soft and fluffy and they’ll taste less creamy than those made with milk.

It is best to add one tablespoon of butter for each cup of water you use to make up for the fat lost with the exclusion of milk. If you’re vegan, you can use nut butter for this purpose. To add some extra flavor, consider adding chocolate chips, berries, or vanilla extract to the pancake batter.

 

Dairy-Free Pancake Recipe

Ingredients:

  • 1/4 cup whole wheat
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 ripe banana
  • 1 egg
  • 3 tablespoons almond milk
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons chocolate chips

Method of preparation:

Preheat a frying pan to medium heat. Mash the banana with baking powder. Add the egg, almond milk, oil, butter, vanilla, and salt. Stir in the oats and whole wheat flour until just combined. Fold in the chocolate chips.

Scoop about 1/4 cup per pancake onto the greased pan. Cook for about 3 minutes on each side, until golden brown.

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Crepes 101 – The Art of Making French Pancakes

Crepes 101 – The Art of Making French Pancakes

What’s the difference between fluffy American pancakes and e thin French crepes (besides the obvious difference in thickness, of course)?

Pancakes are familiar. You can make them with your eyes closed. They are quick and easy. They’re our regular weekend breakfast. Crepes are… well, fancy. When you eat them, you think of Paris and the Eiffel Tower, you imagine Versailles and Marie Antoinette. They’re French!

The Advantages and Disadvantages of Making Skinny French Pancakes

 

Being fancy doesn’t mean that crepes are not as easy to make as pancakes. In fact, they are even easier! Firstly, crepes are made with fewer ingredients than pancakes (for instance, they don’t need buttermilk). Hence, they require fewer kitchen tools and produce less mess in the kitchen. So far so good.

Secondly, crepes are more neutral in taste than American pancakes and allow you to combine them with both sweet and savory fillings. And the best of all, they won’t spoil or alter the taste if you make them ahead and keep them in the fridge. Well, what more could you wish for from your pancakes?

So, what’s the downside? It’s not a downside per se, let’s call it a skill that should be perfected. In order to make your crepes perfect (read: super-skinny), you need to spread the batter thin enough in the pan. For that, you’ll need some practice and lots of destroyed crepes at the beginning. But don’t worry. Even if your early crepes are not super-thin or contain strange-looking lumps, they’re still edible (just make sure they don’t tear).

 

Making the Batter for Your Skinny French Pancakes

 

Here is the list of basic ingredients needed to make crepes:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted melted butter

 

Simpler French pancake recipes are made of three ingredients only: flour, eggs, and milk. Sugar is left out in case you’re planning to fill them with savory ingredients.

I add butter to make the crepes a bit softer and some salt for flavoring (whether sugar is involved or not). In addition, when making savory crepes, I add some fresh herbs to the batter.

 

Mixing the batter

So, what’s the best way of mixing the ingredients together? If you follow the method used for American pancakes, i.e. whisking the ingredients by hand in a large bowl, you’ll get denser and smoother crepes.

This method is OK, but there is another, simpler way to mix the ingredients together – using a blender. Just throw all the ingredients together and mix for about 15 seconds, until everything is smooth and well combined. Crepes made in the blender have tiny bubbles throughout their surface. I love these bubbles. In fact, some crepe recipes (or Balkan-style palachinke pancakes) even call for soda water in order to get more of those tiny bubbles. Awesome!

 

Resting the batter

Should you let the crepe batter rest or not? Some cooks claim that resting the batter for at least 30 minutes (or better yet, overnight) can improve its taste and texture. But considering that crepes are cooked only for a short time and are served with flavorful fillings, resting is not of crucial importance, so feel free to skip this step if you’re in a rush.

 

Cooking Your Skinny French Pancakes

 

The pan

Which pan is best for cooking super-thin pancakes? There are two options to choose from:

–    Carbon steel crepe pan is shallow and has highly tapered edges, which facilitates flipping. However, if crepes are not something you make on a regular basis, I don’t recommend investing in such a pan.

–    Regular nonstick pan, the one used for standard pancake recipes is the next best thing. To make sure it heats evenly, try copper, aluminum, or a tri-ply clad pan.

 

Oil or butter for the pan?

I find butter to be better than vegetable oil because it produces golden-brown crepes with lacy surface. Be careful not to use too much, though – rub a thin layer of butter into the preheated pan, then wipe the excess out with a paper towel.

 

Pouring the batter onto the pan

As mentioned before, this is the trickiest part. How to pour and spread the batter perfectly? You surely can’t use the wooden spreader used in creperies.

Method 1

Try pouring batter directly from the blender onto the pan (an amount that equals a few tablespoons). Pour the batter in the center of the pan and immediately start swirling so that the batter covers the bottom evenly in a thin layer.

Method 2

Pour more batter than you actually need in the center of the pan, then swirl the pan to coat the bottom evenly. Immediately tip the pan to remove the excess batter by pouring it back into the blender. I find this method easier than the first.

Cooking time and temperature & flipping

Heat the pan on high heat, then lower the temperature to medium heat after pouring the batter. Cook the crepe for about 15 seconds, until the top has set and looks dry.

Crepes are very thin and delicate so, using a spatula to flip them is not recommendable. Use the spatula only to release the edges of the pancake, then pick it up using your fingers and slowly turn it over. Cook until the other side is light brown, for about 15 seconds more.

Stack the cooked crepes on a plate and serve immediately or store covered with plastic wrap in the refrigerator for a few days.

Stuffing Your Skinny French Pancakes

 

Sweet crepes

There’s nothing easier than stuffing your crepes with a sweet filling – simply smear some Nutella and roll or fold. Other sweet fillings to consider sugar and lemon juice, jams, butter and maple syrup, fruit slices.

Savory crepes

Traditionally, classic stuffed crepes are folded into quarters. When it comes to savory fillings, think omelets. This means that anything that goes into omelets, works for crepes as well. For my favorite savory crepe filling, I combine sautéed spinach, cheese, and onions. Other savory fillings you can use are Gruyère cheese, ham, but again, bacon, sautéed peppers, sunny-side-up eggs, etc.

Spread the ingredients over half of the crepe, then fold it over twice. To take the taste to another level, heat the stuffed and filled crepes with a little butter in a pan/skillet. Cook them shortly, just until they become crispy and brown. Flip and cook the other side.

 

Eat crepes for breakfast, lunch, snack, dinner, or even in the middle of the night as a midnight snack! Bon Appetite!

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