german pancake crepes

The original intent for this ingredient list was for German Pancakes and I believe that they are big and thick and you cook them in the oven. I thought the batter would be good for crepes though, and it turned out that it was an excellent idea.

I used to feed the skater boys from across the way with these almost every Saturday afternoon once we had woken up from partying. Crepes are good to share, although this recipe only makes enough batter for 6 crepes. It doubles and triples nicely.

Ingredients:

3 large eggs

1 cup of flour

1 cup of milk

1 tsp. of baking powder

1 tsp. of cinnamon

1 tsp. of vanilla extract

1 tbsp. of sugar

1 tbsp. Of virgin olive oil

Heat your no-stick frying pan on medium with the olive oil in it. Roll the olive oil around so that it covers the entire surface.

Whisk the rest of the ingredients together in a mixing bowl until it's smooth. It should be slightly liquid-looking and not as thick as regular pancake batter.

Take approximately 1/3 cup of batter and pour it into the frying pan (this all depends on the size of your frying pan). Roll it around until the surface is covered, or the batter is really thin. If you have a huge ass frying pan, try to make your batter spooge circular.

Cook the crepe until it's dry on top and then flip it. Cook on the other side for about 30 seconds and then place on a cookie sheet in the oven (preheated to 230°F/110°C) to keep warm.

For most people, their first crepe will look bad. My first crepe sucked a lot, but it does get much easier. I don't use anymore oil after that, but your frying pan may require that you dose it a couple of times during the crepe making process.

What you do to the inside of your crepe is your own business. For this particular batch I cut up some fresh strawberries and cooked them until soft in a saucepan and used clover honey drizzled over top. You might want to do whipped cream and chocolate sauce for dessert stuff.