Saturday, March 21, 2009

Recipes: "Dutch Pancakes" (or Crêpes)

My mother-in-law made these for both breakfast and dinner when my husband was growing up and she called them, inexplicably, "Dutch Pancakes". As far as I can tell, they are actually crêpes, and of French origin, but nonetheless are still one of the most requested meals in her household. Very simple to make, and yielding enough for a crowd, these delicious crêpes do take a bit of time to cook if you only have one or two pans, so I recommend giving yourself plenty of time. The good news is, they taste even better when they have been refrigerated.

"Dutch Pancakes"
4 c. unbleached or never-bleached light flour
8 eggs
4 c. milk
2 c. water
1/2 tsp. salt
butter as needed

In a large mixing bowl, beat flour and eggs with electric mixer at medium speed until smooth, adding milk slowly to thin. Add salt and mix in water at low speed just until completely combined. Preheat a non-stick skillet between medium and medium-high heat (size doesn't matter, but if you can use multiple pans at once you save a lot of time). Add a pat of butter to the pan, spreading around as much as possible. Using a ladle, pour one ladlefull of batter into the pan and swirl around immediately to thinly cover the entire bottom. Let cook until topside of crêpe appears dry, then flip carefully. Continue to cook for 30 seconds, then transfer to plate to cool. Repeat with one ladlefull per crêpe for remainder of batter. Serve hot or cold, rolled up with syrup, fruit toppings, chocolate, whipped cream, or whatever suits your fancy.

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