Rolling Pancakes (Crepes) Dusted with Powdered Sugar

 

5.0 from 1 reviews
Rolling Pancakes (Crepes) Dusted with Powdered Sugar
The kids used to love these when they were little hence the name rolling pancakes.
Source:
Serves: 4 (3 crepes per person)
Ingredients
  • 2 large eggs
  • 1 cup whole milk
  • 6 tablespoons water
  • 1 cup flour
  • ¼ teaspoon table salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter, melted, plus extra for brushing pan
  • ¼ cup powdered sugar for dusting
Directions
  1. Mix all ingredients (except extra melted butter) in food processor or blender until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
  2. Gently stir batter if ingredients have separated. Heat nonstick 10 -12 inch skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 5 tablespoons (use ½-cup measure just over half full) batter into pan. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
  3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes.. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)
  4. Sprinkle the crepes with powdered sugar roll up and sprinkle powdered sugar on top. I find using a sieve and stirring the powdered sugar through the sieve results in an even dusting
Notes
Letting the batter rest for two hours after mixing lets the gluten relax, ensuring tender crêpes MAKING CREPES 1. Tilt the buttered and heated crepe pan just slightly to the left and begin pouring in the batter. 2. As you continue to pour the batter in a slow, steady stream, twirl the pan slowly counterclockwise until the crepe is formed. 3. To flip the crepe, loosen edge with a spatula and, with fingertips on top side, slide it toward you until you can grab edge and flip.

 

Comments

  1. Still love them! Mmmm mmm mmmmm

RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: