Dutch Pannekoeken: Breakfast-Brunch
Prep time:5 minutes
1 tablespoon Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 1/2 cups All purpose flour
2 1/2 cups Milk (2%)
Mix the eggs followed by each ingredient listed until you add the flour. When you add the flour also add about 1/3 of the milk to get a thick mixture and stir well to get the lumps out. After that add the rest of the milk (hold back about 1/2 cup) to get a nice smooth mixture about the thickness of half-and-half or a light whipping cream. It should easily run of the spoon. Add the remaining milk if needed and even a little more could be possible for the right thickness.
Heat a 9-10 inch skillet well (medium/high) and add about a 1/3 teaspoon of margarine. Add about a soup spoon (6-8oz) full of batter and tilt the pan to spread the batter evenly. Cook until brown edges show (minute or two) and then turn over for 30 seconds to brown other side. Stack on plate to keep warm (or in 200F oven) and repeat to make the rest of the crepes.
Spread a light coating of cinnamon sugar on each and roll tightly. The filling can be anything you like including: Maple syrup, honey, strawberry glaze, jelly, chocolate, cooked vegetables, minced meats or even spicy black bean sauce to make an appetizer. Serve at once (when rolled) and decorate the plate as you like. Eet smakelijk (Bon appetite), Toni