Wednesday, July 28, 2010

Pancake Crepes with Raspberries

This is not a true crepe, rather my experiment with a pancake recipe forgoing any rising agent. True crepes have a large liquid to flour ratio. I have had crepes before, however, I do not prefer them. I love a good pancake and so do my sons; we make them frequently around here. I have, for some time now, wanted to see what happens when you leave out the chemical rising agent (baking soda, baking powder) when making fluffy pancakes. Our home has increasingly become a chemical free zone as we have replaced our usual grocery store products with, from-nature-as-God-had-intended, natural and organic products. I read food and product labels religiously and even if there is one thing objectionable in the mix I will not buy it.

Anyhow, back to my recipe. These pancake crepes turned out so well, I will be making them all the time in the future. As sometimes happens with fluffy pancakes, these are not dry or pasty, nor do they require one to douse the whole bottle of maple syrup on top. These come out moist, tender and sweet.

Makes six 5" pancake crepes:

1 large free-range egg
1 cup all purpose, unbleached organic flour
3/4 cup milk, non-homogenized
2 Tbsp organic sugar
2 Tbsp olive oil
1 tsp pure vanilla
1/4 tsp sea salt
1 tsp cinnamon

Beat the egg in a medium sized glass, ceramic or metal bowl until fluffy. Beat in remaining ingredients until just smooth. Do not over mix; too much mixing will give these a gummy texture.

Heat a stainless steel pan over medium heat. When the pan is heated up, add a small swirl of olive oil, turning pan to coat the bottom. Let oil heat for a few seconds.

Pour pancake crepe batter onto hot pan until roughly 4-5 inches in diameter across (or the size you prefer.) Cook cake-crepe until edges are dry and only the middle seems uncooked. Flip and cook on other size for a very short time, until golden on bottom.

Watch cake-crepes carefully. Stainless steel pans cook more efficiently, so it may be necessary to turn down the heat a bit to avoid burning the cake-crepes.

If not serving cake-crepes as they come off the pan, hold in a pre-heated warm (200°) oven, in a single layer on a towel covered cookie sheet.

Serve hot, with a drizzle of pure maple syrup and a few raspberries on top.

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