Warm Up that Syrup: It’s National Pancake Week
Thinner than pancakes but thicker than crepes, our family has enjoyed delicious French pancakes for over 40 years. The recipe, given to me by my mother-in-law, who is known for her fabulous cooking and entertaining flair, does double time as great breakfast fare and as a scrumptious cream cheese-raspberry dessert!
1 1/2 cup flour
2 teaspoons baking powder
4 tablespoons powdered sugar
1 1/3 cup milk
2/3 cup water
1 1/2 teaspoons vanilla
Sift dry ingredients together (flour, baking powder and powdered sugar).
Make a well in sifted ingredients. Pour in mixture of beaten eggs, milk, water and vanilla. Combine with a few swift strokes. Ignore lumps. Pour the thin batter into buttered sauté pan and cook until lightly browned and slightly golden around the edges. Run a small spatula gently around edges to loosen and flip pancake over for a few more seconds.
For Breakfast: Serve with butter, powdered sugar, fresh fruit or jam. If desired, roll up before eating!
For Cream Cheese-Raspberry Crepe Dessert: Heat buttered 7” skillet over medium-high heat. Pour 2 tablespoons batter in the pan, tilting until the pan bottom is covered (pan will be very thinly covered). Cook as above. Cool pancake/crepe before stacking on plate.
1 package (8 oz.) cream cheese, softened
1 can (1 15 oz.) Eagle Brand Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla
Whip cream cheese with electric mixer, add condensed milk and beat until well blended. Add lemon juice and vanilla, beat about 2 minutes longer. Cover and refrigerate until ready to assemble crepes for eating.
Defrost several cartons of frozen red raspberries; whip the cream adding confectioner’s sugar and vanilla to taste. To assemble, spoon cream filling on crepe, roll up, drizzle with raspberries and top with whipped cream. Enjoy!
— Judi Bauer