These are a lot like crepes and make a really good breakfast treat. They can be served with your favorite jam, powder sugar, fresh berries or even cranberry relish.
You can serve for dessert with chocolate hazelnut spread and a whipped topping (I would use a light one).
1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1/4 cup water
3 cups milk
1/4 teaspoon almond extract (or vanilla)
1 Tablespon butter, melted
Stir flour and salt together. Mix in the eggs. Add milk and mix. Stir in butter. (I do this in a blender or with an emersion blender.)
- at this point it is a good idea to let batter sit 1/2 hour or up to over night -
Heat a 10 in nonstick skillet and coat with a small amount cooking spray. Cook 3 T for each pancake. Cook until edge has bubbles and is a bit crisp. Turn over and finish.
Makes 5 - 6 generous servings
My math says the recipe has 27 points.
You can serve for dessert with chocolate hazelnut spread and a whipped topping (I would use a light one).
1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1/4 cup water
3 cups milk
1/4 teaspoon almond extract (or vanilla)
1 Tablespon butter, melted
Stir flour and salt together. Mix in the eggs. Add milk and mix. Stir in butter. (I do this in a blender or with an emersion blender.)
- at this point it is a good idea to let batter sit 1/2 hour or up to over night -
Heat a 10 in nonstick skillet and coat with a small amount cooking spray. Cook 3 T for each pancake. Cook until edge has bubbles and is a bit crisp. Turn over and finish.
Makes 5 - 6 generous servings
My math says the recipe has 27 points.
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