aka..Pancake Tuesday. Since aprox. the 12th century this celebration marks the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes or the thin pancake, the crepe.
Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.
Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.
Makes four servings
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2 cups mixed berries (blueberries, raspberries, strawberries)
¼ cup raspberry jam
1 cup all-purpose flour
1 cup milk
2 eggs, lightly beaten
1/2 cup heavy cream
2 Tablespoons butter, melted
2-3 drops vanilla extract
2 egg whites
1 Tablespoon granulated cane sugar
1/2 cup Fresh whipped cream
8 Fresh mint leaves
Place the flour and salt in a medium bowl and slowly add the milk and egg yolks, using a whisk to avoid lumps. Stir in the cream, melted butter, and vanilla.
Refrigerate for 30 minutes.
Right before making the crepes, beat the egg whites until they form soft peaks. Gradually add the sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites in to the flour mixture.
Preheat a 6-inch nonstick skillet & spray with vegetable spray. When the pan is very hot, pour in 2 Tablespoons of the batter and swirl it around. Cook 1 minute, turn and cook another minute on the other side. Remove and set aside.
Continue making crepes with remaining batter.
Spread two teaspoon of raspberry jam in the middle of each crepe, add a few mixed berries.
Roll up and sprinkle with confectioners’ sugar.
Serve two crepes per serving with a dollop of fresh whipped cream and top off the crepes with the fresh mint leaves.