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Jelly Pancakes

December 27, 2011 in breakfasts - 6 Comments - 2 min read

I hope you had a fantastic Christmas.  As for my family, we ate a lot, laughed a lot, and ate a lot.  Typical family get-togethers.  And speaking of family, this breakfast is one of my husband’s favorite.  When visiting his grandparents as a child, his grandmother would make these pancakes for him, and twenty years later, he’s still talking about them.  (That’s how good they are!)

These aren’t actually pancakes, but crepes, but DO NOT let that word scare you.  It did for me for many years, and I certainly missed out.  You don’t need a crepe pan or any other fancy cooking device, just a small skillet and a spatula.  A tip I learned about crepes: when pouring out a bit of the batter into the hot skillet, lift the pan off the burner and swirl it around a bit, evenly coating the pan, before placing back on the burner.  Not only will it make the crepe thin, but you’ll look like a professional doing it, therefore impressing your family and friends.  And when you flip it, if it folds in on itself, no need to panic.  Just use your fingers to let out the crease.

Serve them with homemade jam or jelly (or store-bought if you like) of your favorite flavor and sprinkle with powdered sugar.  It’s bound to impress.  Enjoy! xoxo

Jelly Pancakes

printable version

1 c flour

¼ c powdered sugar

2 eggs

1 cup milk (NOT non-fat)

3 T melted butter, cooled slightly

1 ¼ t vanilla

¼ t salt

Jam or jelly

Powdered sugar for dusting

In a bowl, sift flour and powdered sugar.  In a separate bowl, mix the eggs, milk, vanilla, and salt.  Slowly add the melted butter.  Using a whisk, add the flour and powdered sugar, and mix until smooth.

Heat a small non-stick skillet on medium-low heat.  Add one tablespoon butter to the skillet and melt.  Add 4-5 tablespoons batter to the skillet, swirling the pan to evenly coat the bottom of the skillet.  Cook for a few minutes, or until the batter browns around the edges.  Flip the crepe and cook for another minute or so before placing on a plate.  Continue with remaining batter.

Spoon jelly down the middle of the crepe and roll up.  Dust with powdered sugar before serving.

Makes about 8-10 crepes

Recipe Source: crepes slightly adapted from allrecipes

holly

Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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6 Comments

  • Haniela December 29, 2011 at 12:44 pm

    Omg, I love crepes, one of my favorites of all the time. HAPPY NEW YEAR!!!

    • holly December 30, 2011 at 5:18 am

      Happy New Year to you too!

  • Sara Nickel December 28, 2011 at 2:10 am

    I love these with a very fine layer of brown sugar & a drizzle of lemon juice- so good!

    • holly December 30, 2011 at 5:19 am

      Oh, I’ll have to try that next time!

  • susan December 28, 2011 at 1:32 am

    We made these last week but with nutella, banana, raspberries and blueberries topped with powdered sugar and whipped cream! delicious!

    • holly December 30, 2011 at 5:19 am

      That does sound delicious!

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