So, today, when I began to crave pancakes for tea, I went ahead and made myself some. I am sure there are proper recipes with measurements for these types of pancakes. I just beat an egg, added some milk (didn't measure, maybe about a cup) and enough flour to make a batter that was thick enough to coat the back of a spoon, and a little salt for taste. That's the kind of recipe that used to drive my daughter crazy, whenever she asked me how to make something. Lol.
Then, I heated up a saute pan, added a pat of butter, poured a spoonful of batter and swirled it around. Cook one side, flip over and cook the other side:
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| Cooking the Pancake |
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| Got a bit too brown while I was trying to take a picture! |
Sprinkle a spoon of sugar and squeeze a few drops of lemon juice:
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| Sugar and Lemon Juice |
Then, roll it up:
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| Rolled-up Pancakes |
The coconut and palm treacle filling is probably my favorite, but the sugar and lemon juice is easier and quicker. My daughter likes them best with Nutella and sliced bananas.
Everything I used to make the pancakes came from my fridge (egg, milk, butter), pantry (flour, salt, sugar), or the garden (lemon).
Do you make this type of pancakes? Do you call them pancakes or crepes? Have you eaten them with sugar and lemon juice? What is your favorite filling for them?
I make them but call the crepes, which I like much better than traditional American pancakes. I have had them with sugar and orange juice (squeezed from the orange) or sugar and lime, but never lemon. I will give it a try though.
ReplyDeleteI've never tried them with orange; must give it a try. In Sri Lanka, we had a lime tree in the backyard, so lime was what we used; here, I have 3 lemon trees. I substitute lemon for lime in everything.
DeleteHere in France we eat this type of pancakes (called " Crêpes ").We eat them with sugar(brown beet sugar),Jam, Nutella or " crème Mont-blanc" who is my favorite.Nathalie must know.
ReplyDeleteGood day Bless.
Ooh, that creme Mont-blanc sounds interesting. Whipped cream, perhaps? Or some type of custard?
DeleteThank you for commenting and hope you have a good day, too.
It is canned cream. The brand is "Mont Blanc". There are several perfumes such as vanille,caramel etc..
DeleteOooh, I had forgotten about crème Mont-Blanc! I loooove it but never had it in a crêpe, which is also what I call it. My mom would make them just sprinkled with granulated sugar (which is beet sugar in France, as Viviane mentioned) or we spread jam in them, which is still my favorite way of eating them. I make them for my kids (who've learned to make their own but we do use a recipe, lol!) but they use Nutella or even chocolate syrup on them. Fresh strawberries and whipped cream (with a little chocolate syrup drizzle) are another favorite. My brother adds beer to the batter that makes them delicious and light.
DeleteCrêpes are a specialty of the Brittany part of France and we have a lot of "crêperies" in France, restaurants that specialize in crêpes. You can have savory crêpes filled with such fillings as mushrooms, cheese, ham, and other delicious fillings and then you have your dessert crêpes.
Do you ever eat your pancakes with a savory filling, Bless?
Thank you for explaining it to me! I looked it up on-line, and was a bit confused when I saw cans of custard, with different flavors. I was thinking it was some type of white cream! :)
DeleteOK, now you have me craving pancakes with strawberries and whipped cream with chocolate drizzled over them! LOL. There are a couple of crepe shops, here, too. There is one in the Little Tokyo area of the city (apparently, crepes are quite popular in Japan) and my daughter often goes there with her friends. I am going to try the beer in the batter trick, the next time I make them. I have several bottles of beer leftover from a previous family gathering - I buy them for the guys and there are always several bottles leftover; since neither my daughter nor I drink, they remain untouched until I toss them.
DeleteI have eaten crepes with savory fillings. In Sri Lanka, we fill them with a spicy ground beef or fish mixture, fold the sides and roll them to keep the filling in, then batter and bread them and fry them to make what are called "rolls" or "Chinese rolls". I've also had them in a restaurant with a chicken and mushroom filling, in a creamy sauce, served with asparagus, I believe. Once or twice, I've had them with a tuna salad filling. But, usually, I have it with the sugar and lemon filling.
Oops, I don't quite know what I did, but the first reply was supposed to have been to Vegevi and the second one to Nathalie!
DeleteThe pancakes I grew up with were the thin type we had them with lemon and sugar or jam ,and cream, or golden syrup a favourite in our family, the thicker type came to NZ with McDonalds!!
ReplyDeleteCreme Mont Blanc are tins of a very creamy custard in various flavours, Caramel was my favourite. When i was living in France we used to have it poured over tin fruit! Yummmy,
I love reading about how similar some foods are all over the world and how different, too! Thanks for clarifying the Crème Mont Blanc - I looked it up on line and was a little confused when I saw cans with chocolate and caramel flavored custards, as well as vanilla. I don't think I've seen them here, in the US, but then, again, I haven't been looking for them.
DeleteThose are my favourite pancakes as well Bless. Thin and crispy with lemon and sugar. They are the best. Thomas is really into the thick pancakes at the moment but I'm not keen. They are dry and don't taste of anything, which is probably why he likes them. xx
ReplyDeleteI alternate between the two; I eat the thicker pancakes for breakfast, sometimes, or with curry, any time! The thin pancakes can be filled with a savory filling and had for dinner, but, I do enjoy them with sugar and lemon juice!
DeleteGrowing up in the UK the only time we enjoyed pancakes sprinkled with sugar and a squeeze of lemon juice was on Shrove Tuesday. American pancakes can be much smaller and my children ate with syrup but as you say now very popular with Nuttela. When did that appear in the shops?
ReplyDeleteLovely post and bought back such good memories.
According to what I've read on-line, the story behind pancakes on Shrove Tuesday was to use up any eggs and butter that were left in the pantry before Lent began and these foods had to be given up for the duration! I had always thought that it was only meat that had to be given up during Lent, but my cousins inform me that now, meat is allowed except on Fridays, and people give up mostly chocolates or desserts and not eggs and butter. Interesting how things evolve over time, isn't it?
DeleteI would call them crepes, but don't regularly make them. However, when I lived in New Orleans, one of my favorite lunch spots was the Crepe Shop which had them filled with both sweet and savory, but usually a good creamy sauce.
ReplyDeleteOh, that sounds pretty good! I've a feeling I'll be making a lot more crepes/pancakes in the future!
DeleteI grew up with these thin pancakes with lemon juice and sugar, served for dessert on Shrove Tuesday, and I still keep up that tradition. Here in Canada I encountered the small fluffy pancakes which go well with maple syrup, and I notice that on Shrove Tuesday some churches have pancake suppers with the small pancakes with syrup and sausages.
ReplyDeleteVegevi's mention of Crêpes brings back happy memories of a visit to Brittany in my youth. I was taken to a Crêperie where they were cooked with butter and served with jam or even a savory filling. They were the thinnest pancakes imaginable and utterly delicious!
Isn't it just amazing that we are all from different countries, yet, we've all eaten these pancakes or crepes? I find that so interesting.
DeleteNever had the thin pancakes.. But sounds really good. I like the coconut ones...sounds so good.
ReplyDeleteThe coconut ones are the best, Judy, because the filling is so good. I wish I could make some for you to taste. :)
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