Monday, February 28, 2011

Crispy Pan-Crepes


A little know fact about me is that I don't like to make breakfast. I prefer a cup of coffee and toast or something simple. D on the other hand, loves breakfast. If he could (and if I would let him), he would eat a lumbar jack breakfast seven days a week. Remarkably, somehow last Saturday D got me to agree to make pancakes for breakfast. I decided this would be a good time to experiment. Thus crispy pan-crepes were born. As the name suggests, pan-crepes are somewhere in between a pancake and a crepe. They are thinner than pancakes, thicker than crepes and taste similar both. The crispy part comes from the edges of the pan-crepes which are crispy due to the oil they are cooked in.

Crispy Pan-Crepes 
1 cup flour
1 cup water
4 tablespoons powdered buttermilk
2 tablespoons sugar
1 tablespoon baking powder
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons canola oil, plus more for pan

In a medium sized bowl whisk together all of the dry ingredients. In a separate bowl, mix together all of the wet ingredients. Pour the dry ingredients into the wet and mix to combined. In a skillet, heat 1/2 teaspoon of canola oil over medium heat. When oil is hot pour about 1/4 cup of the batter into the skillet. Cook for 2-3 minutes on each side. Continue adding 1/2 teaspoon of oil to the skillet, (be careful not to let it splatter), before pouring in the batter. Makes 9 or 10 pan-crepes

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