Yield: 8 Servings
I grew up eating french pancakes made by my grandfather, which the rest of the world would probably call a crepe, but I don't think crepes have the crispy edges. I've been attempting to duplicate his french pancakes and am getting close with the help of my mother. My mother's are better than mine, so maybe some day I'll get it right.
These are all approximate amounts and you'll need to play with it for you own liking
Mix well and cook in hot fry pan rubbed with oil (I use Crisco). When you put the batter in the pan swirl it out to make a thin pancake. The edges will get crisp and lacy. My mother says the more sugar the more lacy. I play with the above amounts as I'm cooking till I get the right consistency.
The way to eat these tasty things. Spread butter on the pancake and then sprinkle with sugar and roll up and eat.
MARITA PEREZ <MPEREZ@...>
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .