INGREDIENTS
8 ounces flour (250 g)
112 teaspoon salt
3 eggs
3/4 pint milk (about 375 ml)
2 tablespoons melted butter (30 ml)
2 tablespoons cognac (or brandy or rum)
1 cup sugar
1 tablespoon cinnamon, ground
DIRECTIONS
Sift together the flour and salt.
Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
Add to the dry ingredients and whisk until very smooth.
If in doubt, pour through a fine sieve.
The batter should be as thin as fresh cream.
Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
By the time you use the batter it will have thickened.
It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
Use a bit of butter to make the pancakes.
If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won’t stick.
Butter is also nice for the flavour, but you need very little.
Heat the pan well.
For each pancake or crepe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan.
3 tablespoons are usually enough, or 2 tablespoons for a smaller pan.
Keep in mind that they must be thin.
Flip the pancake when the edges start going golden and little bubbles appear on the surface.
Keep a plate handy and repeat the same process, piling the pancakes on the plate.
I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
Mix the cinnamon with the sugar.
For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!
* If you’re only using it later, cover with wrap when cold to prevent drying out.
* You can use this batter very successfully to make classic Crepes Suzettes, but make the crepes in a smaller pan (4-5″ diameter).
* If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
* Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
* The unfilled pancakes freeze very well.
