PLOYES: FRENCH BUCKWHEAT PANCAKES
A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.
Provided by Aroostook
Categories Breakfast
Time 30m
Yield 12 crepes
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add cold water and let stand for 10 minutes.
- Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
- Bake on one side only, until bubbles break and pancake is firm.
- Serve on warm platter.
FRENCH CANADIAN CREPES
Recipe posted for the French Canadian region of the Culinary Quest event. Found this http://frenchfood.about.com/.
Provided by Lynn Dine
Categories Pancakes
Time 55m
Number Of Ingredients 4
Steps:
- 1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
- 2. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
- 3. Tip: They are amazing when filled with a bit of sweetened whipped cream, folded, and then drizzled with maple syrup.
REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
FRENCH CANADIAN BREAKFAST CREPES
From SnappyGourmet. A combination of butter and coconut oil replaced Crisco shortening in original recipe.
Provided by C G
Categories Other Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- 1. Add the CREPES ingredients in a blender or food processor *in order given*. Blend for about 1 minute or until batter is smooth.
- 2. Place about 2 tablespoons of butter and/or coconut oil in large *skillet over medium heat. When pan is hot and butter/oil has melted, pour 1/4 cup batter into middle of pan then swirl pan around so that a large crepe forms. *The original recipe specified a cast iron skillet. I tested the crepes using both a cast iron skillet and an 8-inch non-stick pan. Both worked well.
- 3. Cook crepes about 1-2 minutes per side or when crepe starts to get crispy around edges and bubbles. Repeat with remaining batter. Serve with maple syrup and/or other TOPPING suggestions.
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- Melt butter and Crisco over med. heat in non-stick frying pan, preferably well-seasoned cast iron.
- In a lg mixing bowl, blend dry ingredients together. Beat in eggs. Gradually blend in milk until batter reaches consistency of heavy cream.
- Cook crêpes: Pour approx. ¼ c. batter into hot skillet, swirling pan as necessary to coat bottom w/ thin layer. Cook until crêpe firms up underneath, approx. 1-2 min. Gently loosen edges and flip crêpe w/ spatula. Cook until firm, approx. 1 min. Transfer to heated plate.
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