Best French Pancakes Recipes

FRENCH PANCAKES (CREPES)

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

PLOYES: FRENCH BUCKWHEAT PANCAKES

Steps:

• Mix dry ingredients.
• Add cold water and let stand for 10 minutes.
• Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
• Bake on one side only, until bubbles break and pancake is firm.
• Serve on warm platter.

FRENCH BANANA PANCAKES

Steps:

• Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. , Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed. , For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat. , Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired.

FRENCH TOAST PANCAKES

Steps:

• Heat 2 teaspoons oil in a griddle or skillet over medium-high heat.
• Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth.
• Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FRENCH-STYLE PANCAKES/ CREPES WITH VARIATIONS

Steps:

• Mix the flour, baking powder, salt and sugar in a bowl.
• In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
• Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
• Beat the egg whites until they form soft peaks and gently fold into the batter.
• Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
• Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
• Flip and cook for a few seconds more, until golden.
• SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
• Garnish with rose petals, orange blossoms, or fresh lavender flowers.
• TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.

FRENCH POTATO PANCAKES

Steps:

• Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
• One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
• Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
• Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
• Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
• Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.

FRENCH PANCAKES

Steps:

• Beat 6 eggs very well with electric mixer. Add 1/4 tsp. salt and 1 tbsp. sugar and beat again. Slowly add 2 cups flour and beat then slowly add 1 3/4 C - 2 C. whole milk. Beat well. Add 2 tbsp. cooking oil (not olive oil) and 2 tsp. vanilla. Beat again. Cook in a hot buttered pan, one at a time. Makes approximately 10 large pancakes or if you leave out the vanilla it makes 24 small crepes for recipes like cannelloni

FRENCH PANCAKES

Steps:

• Put all ingredients into a blender, cover and process or mix until smooth.
• Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
• tip pan in order to spread batter thin and evenly.
• Brown on one side.
• When top is set, turn pancake.
• Keep in warm oven before serving.

CREPES OR FRENCH PANCAKES BATTER

Steps:

• 1. Whisk flour, sugar and salt in a medium bowl. Place eggs, milk, water and melted butter in blender. Add all of the flour mixture into eggs a little at a time while blender is running to avoid or remove any lumps.
• 2. Strain batter into a large glass measuring cup.
• 3. Cover and refrigerate batter at least 1 hour to let bubbles dissipate. FOR CREPES: Have the following items available at stove-top -- crepe batter, melted butter, pastry brush, cooling rack, 7 or 8 inch diameter crepe pan, and 1/3 cup measuring cup. Heat crepe pan over medium-high heat until very hot. Brush with some melted butter. Whisk batter, then pour a scant 1/3 cup of batter into pan. Swirl batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1-1/2 to 2 minutes. Flip crepe over with large flat spatula or your hands and cook second side until browned in spots, about 45 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to gently stir batter every few crepes.) Once crepe has cooled, place it on a sheet of wax or parchment paper. Pile crepes on top of each other with wax/parchment paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)
• 4. Suggested fillings: Any fruit pie filling, jelly or jam, peanut butter and sprinkle powdered sugar over top.

FRENCH BANANA PANCAKES

Steps:

• Sift flour and confectioners' sugar into a mixing bowl.
• Add milk, eggs, butter, vanilla and salt. beat until smooth.
• Heat a lightly greased 6in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet.
• Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
• For filling, melt butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
• Add half of the bananas at a time to skillet; heat for 2-3 minutes,spooning sauce over them. Remove from the heat.
• Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and a dash of cinnamon if desired.

FRENCH PANCAKES WITH ORANGE SAUCE RECIPE - (4.6/5)

Steps:

• In large bowl, with fork mix first 4 ingredients. In small bowl, mix oil, milk and eggs. Stir egg mixture into flour mixture just until flour is moistened. Preheat skillet, brush lightly with oil. Pour scant 1/4 cup batter onto hot griddle. Turn, cook, remove and keep warm. Repeat with remaining batter. Orange Sauce: In pan, mix Sugar and Cornstarch; stir in Orange juice and salt until well blended. Heat mixture over medium heat to boiling, stirring constantly, then remove from heat and stir in butter and vanilla

AUBERGE FRENCH LAVENDER PANCAKES WITH LAVENDER HONEY

Steps:

• In a large bowl, mix together all dry ingredients together.
• Add the milk, eggs and vanilla extract and whisk until well combined.
• Whisk in the melted butter until the batter is thick and very smooth.
• Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
• Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
• Flip pancakes with a spatula, and cook for a few seconds more on the second side.
• Check underneath for a golden brown colour- if they are too pale, keep cooking them a bit longer.
• When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
• Makes about a dozen pancakes.
• Top with Lavender honey and cream, or butter and Lavender honey.
• Great with fruit also!

MINI FRENCH TOAST PANCAKES

Steps:

• Heat griddle or skillet over medium heat or to 350°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir Pancake ingredients with fork until blended.
• For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden.
• To serve, top with Serve-Withs.

ARYAN'S CREPES (FRENCH PANCAKES)

Steps:

• Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
• While shortening melts, combine and whisk other ingredients. Make sure no lumps remain.
• Add melted shortening and mix well.
• Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter.
• Flip when the crepe slides easily around the pan and has a golden color.
• Place on plate, add strawberries and roll crepe.
• Sprinkle with powdered sugar.

FRENCH PANCAKES

Steps:

• 1. Beat egg yolks till thick. Add sugar and 1/2 cup milk. Stir in flour with remaining milk and butter. Beat egg whites until stiff but not dry, fold into batter. When cakes are cooked spread the jelly of your liking on them and roll up. Sprinkle with granulated sugar or powder sugar on top

FRENCH TOAST PANCAKES

Steps:

• Beat eggs until fluffy. Beat in remaining ingredients (except bread). Heat a griddle over medium high heat until a drop of water skitters across the pan. Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust. Slather with butter and drizzle on some maple syrup.