Best Aryans Crepes French Pancakes Recipes

EASY FRENCH CRêPES

Steps:

• Melt the Butter and set aside to cool down.
• In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
• Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
• In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
• Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
• Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
• Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
• Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
• Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.

ARYAN'S CREPES (FRENCH PANCAKES)

Steps:

• Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
• While shortening melts, combine and whisk other ingredients. Make sure no lumps remain.
• Add melted shortening and mix well.
• Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter.
• Flip when the crepe slides easily around the pan and has a golden color.
• Place on plate, add strawberries and roll crepe.
• Sprinkle with powdered sugar.

PLOYES: FRENCH BUCKWHEAT PANCAKES

Steps:

• Mix dry ingredients.
• Add cold water and let stand for 10 minutes.
• Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
• Bake on one side only, until bubbles break and pancake is firm.
• Serve on warm platter.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

FRENCH PANCAKES

Steps:

• Put all ingredients into a blender, cover and process or mix until smooth.
• Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
• tip pan in order to spread batter thin and evenly.
• Brown on one side.
• When top is set, turn pancake.
• Keep in warm oven before serving.

EASY FRENCH PANCAKES

Steps:

• Combine ingredients in a blender, and blend until smooth.
• Let stand 30 minutes.
• Cook 1/4 cup batter at a time in a hot, buttered 8-inch skillet or on a crepe maker; we've had success both ways.
• Remove and fold into quarters or thirds and serve with a fruit sauce, powdered sugar, maple syrup, or whipped cream.