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About the Recipe
Sometimes it was neither pancakes nor waffles on Saturday mornings—but instead, crepes. Early mornings were spent experimenting with fillings like sweet berries & cream or savory sausage & fluffy scrambled eggs. Each bite was a comforting start to the day and a simple pleasure that made breakfast feel special.
Ingredients
FOR THE CRÊPE BATTER
1 pouch of Foster’s Pancake & Belgian Waffle Mix
4 large eggs, whisked to frothy
1 cup of cold milk or buttermilk
1 cup of ice-cold water
4 Tbsp. of vegetable oil
4 tsp. of vanilla extract or 2 tsp. maple extract (optional)
Vegetable oil to lightly coat cooking surface
Preparation
1. Preheat a round cast iron griddle or nonstick skillet over medium-low heat.
2. Prepare the batter by emptying the contents of the pouch into a large bowl and setting it aside. In a medium-sized bowl, combine the eggs with the liquids and whisk briskly until frothy. Pour part of the liquid into the dry mix and stir to create a thick paste, eliminating any lumps in the crêpe batter. Pour the remaining liquid into the batter and stir until smooth. Let the mixture rest for 5 to 10 minutes before use.
3. Lightly oil the cooking surface and pour 1/3 cup of batter onto the hot surface, tilting the pan to evenly distribute the batter in one layer. Let the crêpe cook until the edges are defined and tiny bubbles appear on the top.
4. Loosen the outer edges and center of the crêpe with a large rubber spatula and flip it over. Continue cooking for another 10 to 15 seconds, then remove it and stack it on a plate & cover with parchment paper to prevent drying out. Keep warm in a low-temp oven.
5. Continue to oil the cooking surface as necessary to cook the rest of the batter.
**Cooking Tip: Lightly oil cooking surface right before pouring batter onto it so the oil doesn’t have time to start smoking.