The Big Pancrêpe

It's the easiest, most gourmet breakfast pastry you will ever make! To me, the pancrêpe is the perfect combination between a light, delicate crêpe, and a big, filling stack of pancakes. If you've never made a pancake or a crêpe, no worries. Because it doesn't need to be flipped, the pancrêpe is stupidly simple! Forget the syrup, but garnish this puppy with a little lemon juice, powdered sugar and whatever fruit you have on hand. Why go out for brunch when you can make one of these at home? 

Suggested kitchen gadgets

• Large non-stick skillet
• Sifter

Ingredients

• 3 T. butter
• 2 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 t. sugar
• 1/4 t. salt
• Pinch of ground nutmeg
• Fresh lemon juice
• Powdered sugar
• Fruit of your choice

Instructions


Preheat oven to 425 degrees. Put the butter in a 9 to 10-inch nonstick skillet or pie plate. Place in the heating oven and remove once the butter is melted. (If your skillet has a plastic handle, you can cover it with tin foil to protect it. Even if you have an oven-safe skillet, be sure to use a heavy-duty pot holder to remove it from the oven.)


In a medium-sized bowl, whisk the eggs and mix in the milk, flour, sugar, salt and nutmeg until the mixture is smooth. Pour the batter into the hot skillet with the melted butter and put it back in the oven for 15 minutes or until the pancrêpe is puffy and browned on the outside. 

Remove from the oven a slide your pancrêpe onto a plate. Squeeze a half lemon over the pancrêpe to lightly sprinkle it with lemon juice. Cut it in half and move half to another plate. Top each with fruit (fresh, thawed fruit from the freezer, or even canned fruit.) Sift powdered sugar over the top and serve immediately.


Topping suggestions

• Fresh strawberries and whipped cream
• Mixed berries (blueberries, raspberries, etc.) and a dollop of vanilla yogurt
• Peach slices and toasted pecans pieces

The pancrêpe itself is harldy sweet, so I think savory toppings would also be a good variation, like a big open, faced savory crêpe. Experiment and let me know!