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French Pancakes

These lacy, thin pancakes from France vary in diameter depending on the region and size of the pan.In Bretagne they make them extra large and crispy thin to enforld a delectable filling of your choice.

Instructions:-

In a bowl, combine;
2 eggs
1-1/4 cups milk

Stir in;
2 cups Basic Baking Mix

Beat with beater or spoon until smooth.
Preheat a heavy 5-inch frypan and brush with butter.
Pour 2 tablespoons of batter into pan. Tilt to evenly coat bottom of pan.
When edges become dry, turn and brown other side.
Remove from pan and set aside. Repeat until all batter is used.
When necessary brush pan with butter.
Serve warm from the pan with butter, sugar and lemon juice or reheated in sauce.

Crepes may be made several days ahead, wrapped and stored in refrigerator or freezer.
Makes 16 to 18 (5-inch) crepes.