Not quite as thin as true crepes, these light-as-a-feather French pancakes are topped with preserves and a dusting of confectioners' sugar. They are elegant, are so easy to make and say Joyeux Noel with delicious French flair! —Diane Aune, Nine Mile Falls, Washington
Ingredients
- 2/3 cup 2% milk
- 2 large eggs, room temperature
- 1/3 cup water
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons confectioners' sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preserves of your choice, optional
Directions
- In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth.
- Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
- Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over pancakes; roll up. Sprinkle with additional confectioners' sugar if desired.
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