Sweet French Pancakes Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Egg yolk | 1 | |
| Butter/Margarine | 1 Tablespoon, melted | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Dash | |
| Jelly or sweetened fresh fruit | ||
| Sifted confectioners' sugar | ||
Directions
Put first 7 ingredients in blender container.
Blend till batter is smooth.
Lightly grease a 6-inch skillet; heat till drop of water dances on surface.
Lift skillet off heat and pour 2 tablespoons batter into it.
Tilt skillet from side to side till batter covers bottom evenly.
Return skillet to heat and cook pancake till underside is lightly browned, about 1 1/2 minutes.
To remove, invert skillet over paper toweling.
Keep warm till served.
Repeat with remaining pancake batter.
Spread unbrowned side of pancakes with the jelly or spoon sweetened fruit down the center.
Roll up and place pancakes, folded side down, on heated platter.
Sprinkle tops lightly with confectioners' sugar.
Makes 10.
Special serving hint: Turn French Pancakes into an elegant entree.
Instead of jelly or fruit, fill with diced chicken or shrimp and top with a rich cream sauce.
Blend till batter is smooth.
Lightly grease a 6-inch skillet; heat till drop of water dances on surface.
Lift skillet off heat and pour 2 tablespoons batter into it.
Tilt skillet from side to side till batter covers bottom evenly.
Return skillet to heat and cook pancake till underside is lightly browned, about 1 1/2 minutes.
To remove, invert skillet over paper toweling.
Keep warm till served.
Repeat with remaining pancake batter.
Spread unbrowned side of pancakes with the jelly or spoon sweetened fruit down the center.
Roll up and place pancakes, folded side down, on heated platter.
Sprinkle tops lightly with confectioners' sugar.
Makes 10.
Special serving hint: Turn French Pancakes into an elegant entree.
Instead of jelly or fruit, fill with diced chicken or shrimp and top with a rich cream sauce.
Chef
