I named them FRENCH PANCAKES, because I got the recipe from my latest culinary acquisition – a thick, pretty, glossy, most beautiful picture book in French “Cuisine facile” (Easy cooking). They were referred there simply as pancakes. But since we have many variants of recipes for this beloved breakfast, I decided to show you the real French one.
Here she is:
INGREDIENTS:
DIRECTIONS:
Sift the flour into a bowl.
Add the broken eggs.
Stir the flour and eggs mixture. It's pretty thick, but it shouldn't bother you.
Start by adding the milk. Do not pour it all over, because then the pancake mixture will get lumps. Add some milk and mix with a wire whisk.
The pancake dough is starting to get rarer. Add more milk and stir again.
Finally, add all the milk and stir.
A smooth thick mixture should be obtained.
Finally, add the melted butter and mix.
In a non-stick pan put a little butter and vegetable oil (1/2 teaspoon each). Of course, the original French recipe needs only butter. But since the butter burns very quickly in the pan and turns brown, I mix it with a little sunflower oil. This prevents the butter from burning.
When melted, pour about 1 scoop of the mixture. Tilt the pan in all directions to distribute the mixture evenly. When the pancake surface is tightened, turn with a spatula or wooden spoon. And if you consider yourself a master chef, you can throw it in the air and flip it over;).
Fry the pancake on the other side as well.
After transferring the pancake to a plate, grease with a little butter.
Decorate with filling as desired. The first one I spread it with chocolate cream ...
... and I made a roll.
Another part of the pancakes I made salty - with cream cheese or grated yellow cheese.
And the rest I spread with a jam I had.
Serve while still warm because they are tastier.
When they cool down, you can make wraps (sprinkle yellow cheese, slice ham and put some lettuce), cut in two, wrap in foil and put it in your child's breakfast box. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Sift the flour into a bowl.
Add the broken eggs.
Stir the flour and eggs mixture. It's pretty thick, but it shouldn't bother you.
Start by adding the milk. Do not pour it all over, because then the pancake mixture will get lumps. Add some milk and mix with a wire whisk.
The pancake dough is starting to get rarer. Add more milk and stir again.
Finally, add all the milk and stir.
A smooth thick mixture should be obtained.
Finally, add the melted butter and mix.
In a non-stick pan put a little butter and vegetable oil (1/2 teaspoon each). Of course, the original French recipe needs only butter. But since the butter burns very quickly in the pan and turns brown, I mix it with a little sunflower oil. This prevents the butter from burning.
When melted, pour about 1 scoop of the mixture. Tilt the pan in all directions to distribute the mixture evenly. When the pancake surface is tightened, turn with a spatula or wooden spoon. And if you consider yourself a master chef, you can throw it in the air and flip it over;).
Fry the pancake on the other side as well.
After transferring the pancake to a plate, grease with a little butter.
Decorate with filling as desired. The first one I spread it with chocolate cream ...
... and I made a roll.
Another part of the pancakes I made salty - with cream cheese or grated yellow cheese.
And the rest I spread with a jam I had.
Serve while still warm because they are tastier.
When they cool down, you can make wraps (sprinkle yellow cheese, slice ham and put some lettuce), cut in two, wrap in foil and put it in your child's breakfast box. Enjoy! 🙂