Ever since I was little my family has made french pancakes. (It wasn’t until I was older did I learn that their real name is crepes! I still refer to them as french pancakes when I am making them though.) They are really easy to make, and although you can make them savory (mushrooms, chicken and cheese please) we always do them sweet. Growing up, my sisters and I would stay with my mom’s aunt and uncle in San Luis Obispo each summer for a week or so. We ALWAYS had french pancakes and the best part was that they had fun code names for all of the toppings. Syrup was oil, powdered sugar was snow, brown sugar was dirt, butter was soap… it made the whole thing so much more exciting! Here is the recipe I use, which yields about 8 or so pancakes? Usually when it is just me eating them I cut it by a third (which you will see is really easy with the quantities needed).
French Pancakes
3 eggs
1 1/2 cups of milk
1 cup of flour
dash of salt
Beat the eggs together. Add the milk, beat, then add the flour and salt. Mix together. Heat your large pan and butter the bottom. Pour some batter in, I usually use a 2/3 cup measuring cup for each but it really just depends on your pan. The trick is to put the batter in the middle of the pan, then pick it up and slowly swirl it around until it covers the entire bottom of the pan. This is when you can add a little more batter if you need to get full coverage. Let it cook until the sides begin to brown slightly. Carefully use a rubber spatula to loosen all of the sides, then flip. Wait until there are brown spots on the bottom and then you are done!
We roll ours, although you can fold it into a triangle as well. Other sweet topping combos are:
Lemon juice + sugar
Nutella + bananas
Nutella + strawberries
Enjoy!!