"Yellow Pancakes" is the name my children gave crepes when they were small. I haven't eaten them in years, but lately, I've been on a yellow pancake kick. They are so easy and quick and allow me to eat healthy, non allergenic food without spending too much time cooking.
The old basic recipe was this: 1/4 fourth cup flour, 1 egg, 1/4 cup milk, blend and cook in a crepe pan with butter.
My new recipe is this: 1/4 cup organic whole wheat flour, 1/4 cup rice milk, 1/4 cup egg subsitute, added seeds and bran. I cook them until they "harden." It it not necessary to turn them but I sometimes do for color. I do NOT use a blender, I whisk or stir them by hand. (No blender to wash).
Then roll in your favorite sandwich ingredients. E.g.: fresh garden veggies and homemade salsa, rice and beans, fruit and homemade fruit jellies (for dessert.)
They are delicate and messy but oh so delicious and quick and easy. I am sorry I have no pictures, I always get excited and eat them before I remember to photograph them.
3 comments:
I like to make them the original way, in a blender and with two eggs. I don't add any toppings except more butter. LOL
Oddly enough, I've been on quite a yellow pancake kick this summer too!
They are good that way (but they are good my way too!) I like to use them as a vehicle for adding healthy stuff to my diet. Easily.
But I do like the original ones and I make them for guests as a dessert or meal sometimes.
If I'm making a big batch, I layer waxed paper between them. Then roll them with fruit, jelly, chocolate not pudding, ah, duh, anyway, I roll them up, drizzle them with syrup, sprinkle powdered sugar on them and voila: a yummy dessert.
I ordered crepes in Slovenia when I was there. They were good, but no better than the ones I make.
I'll have to try these ... I haven't had pancakes in years.
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