Pancakes - Crepes 

Thin but not too thin and very flavorful.

Mix together:
4 oz melted butter
8 oz milk
4 oz water
Be sure these are nice and warm

Beat in:
6 eggs

Stir in:
10 oz starter
8 oz whole wheat pastry flour
1 T vanilla
1 T maple syrup
3/4 t salt

Let rest 30 minutes to 1 hour. This hydrates the batter and gives it strength so the crepes don't tear.

Stir gently but thoroughly to build a little gluten but not too much.

Lightly grease cast iron griddle pans with coconut oil or tallow. But you don't need to add much fat while cooking. Bake on hot griddle. 1 large ladle goes on the pan, then lift the pan to spread it just a bit. They bake quickly, and as it becomes set, flip and leave only a second on the next side. Quickly fold into quarters and keep warm in oven.

*If you overbake them they won't fold or roll as you want them to.

Serve with fresh berries or jam or sauteed fruit and butter or whipping cream, or cream cheese.

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