French Pancakes (Crêpes)
Delicate, thin French-style pancakes made with eggs, cream, and flavored with lemon and rose water. These elegant crêpes are lighter and thinner than traditional American pancakes.
Ingredients
- 7 large Eggs, separated (Yolks and whites beaten separately)
- 4 tablespoons Granulated sugar (Originally pounded loaf sugar)
- 4 tablespoons All-purpose flour
- 1 pint (2 cups) Heavy cream or whole milk (Cream makes richer pancakes)
- 1 lemon Lemon peel, grated (Zest only, no white pith)
- 1 lemon Lemon juice (Freshly squeezed)
- 2 tablespoons Rose water (Available at specialty stores or Middle Eastern markets)
- 2 tablespoons Butter, for cooking (For greasing the pan)
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Instructions
- 1Separate the eggs, placing whites in a clean, dry bowl. Beat the egg whites until stiff peaks form.
- 2In a large bowl, beat the egg yolks with the sugar until light and fluffy. Add the flour and mix until smooth. Gradually stir in the cream or milk until well combined.
- 3Grate the lemon peel and squeeze the juice from one lemon. Add the lemon zest, lemon juice, and rose water to the batter. Mix until well incorporated.
- 4Gently fold the beaten egg whites into the batter using a spatula, being careful not to deflate them. Use a folding motion rather than stirring to maintain the airiness.
- 5Heat a non-stick skillet or crêpe pan over medium heat. Add a small amount of butter and swirl to coat the bottom of the pan.
- 6Pour 3 tablespoons of batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly across the bottom. Cook for 1-2 minutes until the edges begin to brown and the surface looks set.
- 7Carefully flip the pancake using a thin spatula and cook for another 30-60 seconds on the second side until lightly golden. Transfer to a plate and keep warm.
- 8Add a small amount of butter to the pan between pancakes as needed. Repeat the cooking process with the remaining batter, stacking finished pancakes on a plate. This recipe makes approximately 10-12 pancakes.
