Another perfect recipe for pancakes. Vanilla, cognac, strawberry jam and whipped cream: these crepes come out incredibly delicate. You can use any type of flour except buckwheat or rye, as their flavor is too bold for this kind of dessert. If you insist, mix them with plain wheat flour.
- 175 g flour
- 100 g of powdered sugar
- 1 tsp vanilla essence or ½ tsp vanilla or seeds from 1 vanilla pod
- 2 beaten eggs
- 1 egg yolk
- 300 ml of milk
- 25 g softened butter
- 2-3 tablespoons cognac or whiskey
- whipped cream
- Strawberry jam
Combine the flour with powdered sugar, add the eggs, yolk, vanilla and 50 ml of milk. Whisk gently while slowly pouring in the rest of the milk. Once the batter is smooth, mix in the softened butter. The consistency should be slightly thick. Chill in the fridge for 20–30 minutes.
Add the cognac or whiskey, whisk again, then fry thin crepes in butter or oil. Spread with jam, top with whipped cream, and roll or fold before serving.
Combine the flour with powdered sugar, add the eggs, yolk, vanilla and 50 ml of milk. Whisk gently while slowly pouring in the rest of the milk. Once the batter is smooth, mix in the softened butter. The consistency should be slightly thick. Chill in the fridge for 20–30 minutes.
Add the cognac or whiskey, whisk again, then fry thin crepes in butter or oil. Spread with jam, top with whipped cream, and roll or fold before serving.
