22 April, 2010
Pannekoeken (Dutch crêpes)
Posted in : Breakfast, Dutch on by : Richard Lamse
210 gr unbleached all-purpose flour
2 tbsp dark brown sugar
½ tsp baking powder
1 tsp vanilla extract
3 eggs, beaten
400 ml milk
60 gr butter
Melt the butter (do not brown). Mix eggs and milk together. If you do not have the ingredients are room temperature, put the egg mixture in the microwave for about 60 seconds or until the mixture is hand warm. Poor the egg mixture in a bowl and add the melted butter. Mix flour, baking powder, sugar and vanilla sugar together and add to the egg mixture. Mix everything together using a whisk. Quick method : use a stick blender (or regular blender). Let it rest for 15-30 minutes.
Melt a teaspoon of butter in a medium size frying pan. Poor in the batter to cover the bottom of the pan with a thin layer. When the top start to dry, flip the pannekoek.
Tips:
Best results you get by pre-heating your frying pan (without butter). Let it cool a little and start baking the pannekoeken. Usually at a medium to high heat. If you get small holes in the pannekoek, the pan is too hot. If the pannekoek does not brown evenly, add more butter or increase the heat.
For healthier pannekoeken, use 160 gr unbleached unpurpose flour with 50 gr whole wheat flour
To make French crêpes, add a splash of rose water.
