Crepes or French pancakes are a treat no matter when you create them. These are a very light version and can be used with fresh fruit as well as with the traditional jam. Add freshly cut strawberries and a dollop of non-dairy topping to the pancakes for a wonderful dessert or a light breakfast. Fruits which mingle well are strawberries, blueberries and even slightly steamed apples.
This recipe comes from an old time cookbook, dated in the early 1920s, but the recipe is as delicious today as when it was created. For breakfast, for dessert, or for dinner with a stuffing of something more substantial, French pancakes will fill the bill.
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
2 cups milk
1/2 cup cream
Sift together flour, baking powder and salt. Add eggs which have been beaten with the sugar, milk, and cream. Batter should be very thin. Heat small frying pan in which a little butter has been melted. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam and roll up. Sprinkle with powdered sugar and serve hot.