Fabulous. I hope you do more of these. I'd like to also have a discussion about my grandmother's version which, in her ornate fountain pen script on her recipe card, were called Kaiser Wilhelm Egg Pancake. Same 4 ingredients--eggs, milk, flour, salt--but the order of putting them together is different, leading to a very different type of pancake than a crepe. Served rolled up over red current jelly and dusted with powdered sugar. Erik
Easiest to make in a blender. Spin up 3 eggs with a pinch of salt, slowly add 3/4 cup flower (blender will slow down as it gets heavy), and then slowly add 1-1/2 c milk until well blended. I spin up the mixture between each batch, working with 2 10-inch pans. When brown on bottom, flip and cook until other side is also browned. Use lots of butter or ghee to cook in.
Soft, sort of omelette like and not tough like crepes can be. They are also good with apple butter. You put more in the 10” non-stick skillet than you would when making crepes, tilting the pan and letting the liquid run under what has already firmed.
Fabulous. I hope you do more of these. I'd like to also have a discussion about my grandmother's version which, in her ornate fountain pen script on her recipe card, were called Kaiser Wilhelm Egg Pancake. Same 4 ingredients--eggs, milk, flour, salt--but the order of putting them together is different, leading to a very different type of pancake than a crepe. Served rolled up over red current jelly and dusted with powdered sugar. Erik
OOH! What is the texture like?
Easiest to make in a blender. Spin up 3 eggs with a pinch of salt, slowly add 3/4 cup flower (blender will slow down as it gets heavy), and then slowly add 1-1/2 c milk until well blended. I spin up the mixture between each batch, working with 2 10-inch pans. When brown on bottom, flip and cook until other side is also browned. Use lots of butter or ghee to cook in.
Soft, sort of omelette like and not tough like crepes can be. They are also good with apple butter. You put more in the 10” non-stick skillet than you would when making crepes, tilting the pan and letting the liquid run under what has already firmed.