Omelette Pancakes Crepes Recipes

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.

Steps:

• Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.

Steps:

• Heat oven to 350°F. Spray 8 ramekins with cooking spray. Set aside.
• Beat Crepe ingredients with whisk until very well combined.
• Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 8 have been made.
• In large bowl, combine Omelet ingredients. Season with salt and pepper as desired.
• One at a time, place prepared crepes into ramekins in a similar fashion as making a pie crust. Fold into place as needed. Pour egg mixture into each crepe-filled ramekin. Place ramekins on a cookie sheet.
• Bake about 20 minutes or until eggs have puffed and are cooked through.
• Cool slightly before unmolding from ramekins. Serve hot, topped with additional pico de gallo and shredded cheese, if desired.

Steps:

• Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
• Add lightly beaten eggs and half the milk-water.
• Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
• Whisk some more, for about 1 minute.
• Add oil and salt, whisk for 1 more minute until smooth and frothy.
• Refrigerate for 1/2 hour.
• Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
• Spray a nonstick pan with oil and heat it up (not too hot!).
• Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
• Put the pan back on the heat and cook the underside until it is browned.
• Flip.
• Cook until ready.
• Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

Steps:

• Mix the flour, baking powder, salt and sugar in a bowl.
• In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
• Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
• Beat the egg whites until they form soft peaks and gently fold into the batter.
• Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
• Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
• Flip and cook for a few seconds more, until golden.
• SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
• Garnish with rose petals, orange blossoms, or fresh lavender flowers.
• TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.

Steps:

• Mix all ingredients together until smooth.
• Grease your pan.
• Pour a ladle full of batter into the pan, swirling the pan to spread it all around. Cook till the top starts to bubble and then flip.
• Prepare all the omelettes in the same way.
• During this time you can begin to prepare the meat sauce.
• Keep the omelettes warm until the sauce is ready.
• Fry onion in large pan till golden.
• Add beef and fry on higher heat for about 5 minutes.
• Add tomato concentrate and fry 2 more minutes.
• Add wine and continue to cook until evaporated.
• Add tomatoes and spices until sauce gets thick.
• Season with salt and adjust spices to your taste.
• Serve with the sauce.

Steps:

• First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
• Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.