Though intended to be pancakes, I’m blaming my old baking soda for making them more like a cross between Ethiopian sponge bread and true French crepes. Nevertheless, taking a page from Pollyanna, I made the best of it, which resulted in a flavor combination that I can only call a piece of edible heaven. But first things first: the ‘crepe’ recipe, adapted from Allrecipe’s Simple Pancakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup milk (used 2%)
- 1 1/2 teaspoon vanilla extract (the real stuff)
- 2 teaspoons peanut oil, or vegetable oil
- 2 teaspoons margarine (used Smart Balance)
In bowl one, stir together the flour, sugar, salt and baking soda. In a separate bowl, beat together eggs, milk, vanilla, oil and margarine. Stir wet ingredients into dry ingredients. Mix with a whisk until blended, some lumps are fine.Heat a lightly oiled nonstick pan over medium high heat. Use a ladle to scoop the batter out, using approximately 1/4 cup for each pancake. Warning: this is a thin batter and cooks quickly. They’re not going to puff up much. Brown on both sides and serve.
Okay, but wait – an edible piece of heaven you say? After enjoying a couple of maple syrup laden pancakes, I wanted to create a savory option. I grabbed the chevrie and some turkey kielbasa, slathering the goat cheese, topping it with kielbasa and rolling it up. Oh my stars. Stunning. Powerful. Delicious. Drool-worthy. Soft, salty, with a touch of sweet, warm and comforting.
Due to technical difficulties [she kicks her phone across the room and wishes for a real camera], I’m not able to post a pictures. Just trust me on this one.