Pancakes, German AND Thin Crepes! 

A thick egg pancake that climbs high up the sides of the pan making crispy buttery edges. After many many years of using this recipe with 4 eggs to 1 cup milk I am changing to 6 eggs!

-makes 5 twelve inch skillets-
15 eggs
2 1/2 c milk
2 1/2 c flour
1/2 t salt
Bake in:
1/2 c unsalted butter

-makes 8 twelve inch skillets-
24 eggs
4 c milk
20 oz (4 c) whole wheat pastry flour
1 t salt
Bake in:
1/2 c butter

***This recipe also makes thin crepes!
On the griddle pour batter and immediately smooth the batter to the edges like they do at the crepe food carts. Watch them. Bake thoroughly on the first side then flip briefly. Serve with fruit compote and whipping cream rolled or folded inside.
Great method for a group:
Whisk all together in a gallon pitcher. Let set while you prepare the pans and topping. Whisk again a few times as it hydrates into a smooth batter. Preheat oven to 500* (bake at convection roast 450*, however.) Warm two 12 inch cast iron skillets in the oven. Have softened butter ready. Test pans to make sure they won't burn the butter on this first batch. (they should be at 400* to 450* using a temp gun) Pour just enough batter to generously cover the bottom of the hot buttered skillet. Bake on convection 450* 5-8 minutes each batch. Then remove pancakes and immediately put two more into the oven. They will rise beautifully and be crispy but like custard in the middle too. Plan on more than one for a hearty breakfast! With such a short baking time you can enjoy them hot out of the oven for everyone. Serve with powdered sugar and lemon juice.

-makes 2 twelve inch cast iron skillets -
6 eggs
1 c milk
5 oz (1 c) flour
1/4 t salt
Bake in:
2 T butter

-makes 3 twelve inch skillets -
9 eggs
1 1/2 c milk
1 1/2 c flour (7 1/2 oz
1/4 t salt
Bake in:
1/4 c butter

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