As the latest revolution around our spectacular solar orb gets into its stride, the time has come to enjoy the greatest celebration on the planet. So, let us all usher in the most notable Tuesday in the Gregorian calendar, and pay our respects to the official day of the pancake. For this exciting and snack filled occasion, we will untangle the mysteries of the humble crêpe. Essentially looking to whip up a light and buttery dessert food that will tide folks over for the entirety of lent (apparently). So, without necessarily sticking to a particular time or date, let’s get to work on a batch of European Style Breakfast Pancakes, or ‘Crêpes’ in French.
European Style Breakfast Pancakes (Crêpes)
Equipment
- 1 Whisk (Electric or otherwise)
- 1 Frying Pan
- 1 Spatula
Ingredients
- 100g (2) Eggs
- 30g (1oz) Caster Sugar
- 4g (1tsp) Vanilla Extract
- 50g (2oz) Water
- 2g (¼tsp) Salt
- 150g (5oz) All Purpose Flour
- 30g (1oz) Unsalted Butter (Plus 10g per pancake for cooking)
- 250g (9oz) Milk
Instructions
- Heat 30g of Butter in a small pan until it melts, then turn off the heat
- Quickly whisk together 100g of Eggs, 30g of Caster Sugar, 4g of Vanilla Extract, 2g of Salt and 50g of Water
- Sift in 150g of Flour and whisk together into a paste
- Pour the melted Butter into the mix, and combine completely
- Now, slowly add 250g of Milk while continuing to whisk. If using an electric device, pour with one hand and mix with the other. If going fully manual, add roughly 50g of milk at a time, whisking thoroughly before adding more. If you have somehow succeeded in creating lumps, force the whole lot through a sieve, and give it a quick stir
- Leave the batter to rest at room temperature for around 1 hour
- When ready, place a dry frying pan on a medium heat, and wait patiently for it to get hot
- Once at the optimum temperature, throw in around 10g of Butter. If it sizzles immediately, you are good to go, if not, up the heat a little
- When the Butter begins to brown, pour a big blob of batter into the middle of the pan, then rotate it gently until it covers the entire thing. Pan size is a major factor here, but for reference, my 28cm pan takes just under 100g of batter
- Once underway, things will start to happen pretty quickly. When the underside has reached a beautiful golden brown colour (1-2 minutes) flip the pancake and cook for a further minute
- When both sides are full of colour, transfer to a plate and add your desired toppings
- For best results serve on a picturesque veranda with a cup of pitch-black espresso
Nutrition
My 5 Favourite Toppings for European Style Pancakes (Crêpes)
Classic Lemon and Sugar – I’m not sure how far this combo reaches, but growing up in the UK this was always a pancake day staple. So much so, that a brand of packaged lemon juice sprung up out of it, all wrapped up in in small lemon-shaped bottles. I’d recommend opting for the real thing, however, as squeezing the juice out of fruit isn’t exactly difficult.
Strawberries and Cream – Probably a bit more expected from the French side of the pancake world. Try filling your Crêpes with Chantilly cream (whipped cream with some sugar and vanilla extract in it) and Strawberries. Then, finish the whole thing off with a spot of still-warm chocolate Ganache. Lovely.
Chocolate and Nut Overload – Throw in a bunch of chocolate chips alongside hazel and/or macadamia nuts while the pancake is still warm for a delicious experience.
Banana and Nutella – Another classic combo, slather the whole Crêpe with Nutella, before adding thin slices of banana. Then folding the whole thing up into a single manageable package.
Mixed fruit – Drop in a medley of strawberries, blueberries, blackberries, and any other tasty fruit, topped with a little fresh cream. Add a spot of maple syrup if you’re feeling a bit daring!
Selecting the Perfect Frying Pan
Thankfully, for this recipe, the butter will do the heavy lifting, so, most pans will work just fine. I tried it out on both my non-stick fryer, and my heavy duty cast iron skillet, and both performed admirably. In order to get good sized pancakes, however, I’d recommend something around the 28cm (11 inch) mark.
Leave a Reply