Crêpes De La Chandeleur Candlemas Pancakes Recipes

CRêPES DE LA CHANDELEUR (CANDLEMAS PANCAKES)

Steps:

• Break eggs into a large mixing bowl and beat with a wire whisk.
• Measure flour, baking powder, baking soda, and salt into another bowl and stir to combine. Add gradually to egg mixture.
• Add milk gradually, continuing to stir with the wire whisk. The batter should be smooth, with no lumps. If it seems too thick, you can whisk in a little water.
• Pour oil into an 8-inch skillet to cover the bottom. Heat the oil over medium-high heat. Using a soup ladle, carefully pour a ladleful (about ¼ cup) of the batter into the hot oil. Tilt the pan carefully to spread the batter into a large, thin crêpe that covers the bottom of the skillet.
• Cook until the crêpe is golden brown on the bottom (about 3 to 4 minutes). Carefully flip the crêpe over to cook the other side. Remove crêpe from pan, and blot on paper towel to remove excess oil, if necessary.
• Serve with maple syrup. (traditional Canadian) or topping of your choice. Applebutter is yummy!!

CRêPES DE LA CHANDELEUR (CANDLEMAS PANCAKES)

Steps:

• Break eggs into a large mixing bowl and beat with a wire whisk.
• Measure flour, baking powder, baking soda, and salt into another bowl and stir to combine. Add gradually to egg mixture.
• Add milk gradually, continuing to stir with the wire whisk. The batter should be smooth, with no lumps.
• Pour oil into an 8-inch skillet to cover the bottom. Heat the oil over medium-high heat.
• Using a soup ladle, carefully pour a ladle-full (about ¼ cup) of the batter into the hot oil.
• Tilt the pan carefully to spread the batter into a large, thin crepe that covers the bottom of the skillet.
• Cook until the crepe is golden brown on the bottom (about 3 to 4 minutes).
• Carefully flip the crepe over to cook the other side. Remove crepe from pan, and blot on paper towel to remove excess oil.
• Serve with maple syrup.