Directions:
- Sift together the flour and salt.
- Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
- Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve.
- The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
- By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
- Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won't stick. Butter is also nice for the flavour, but you need very little.
- Heat the pan well. For each pancake or crêpe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin.
- Flip the pancake when the edges start going golden and little bubbles appear on the surface.
- Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
- Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
- * If you're only using it later, cover with wrap when cold to prevent drying out.
- * You can use this batter very successfully to make classic Crêpes Suzettes, but make the crêpes in a smaller pan (4 - 5 diameter).
- * If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
- * Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
- * The unfilled pancakes freeze very well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.65 Kcal (723 kJ) | ||
| Calories from fat | 51.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 46.62mg | 16% | |
| Sodium | 419.68mg | 17% | |
| Potassium | 92.43mg | 2% | |
| Total Carbs | 25.29g | 8% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 4.07g | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 220.8 Kcal (924 kJ) | ||
| Calories from fat | 65.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 9% | |
|---|---|---|---|
| Cholesterol | 59.62mg | 16% | |
| Sodium | 536.73mg | 17% | |
| Potassium | 118.21mg | 2% | |
| Total Carbs | 32.35g | 8% | |
| Sugars | 14.51g | 45% | |
| Dietary Fiber | 2.31g | 7% | |
| Protein | 5.2g | 8% | |
| Iron | 1.4mg | 6% | |
| Calcium | 114.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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