Appetizer Pancakes Recipe - Cooking Index
Appetizer Pancakes Recipe - Cooking Index
| 2 1/4 cups | 140g / 4.9oz | Flour - sifted |
| 3 | Eggs | |
| 2 cups | 474ml | Milk |
| 2 tablespoons | 30ml | Butter - melted and cooled |
| 2 tablespoons | 30ml | Cognac |
| 1/8 teaspoon | 0.6ml | Salt |
| Filling of choice | ||
| Freshly grated Parmesan cheese - for topping |
In a mixing bowl place flour. Make a well in the center and pour in eggs and the 2 cups milk. With 2 spoons, gradually mix together liquid and dry ingredients, beating until smooth.
Beat in the 2 tablespoons butter, Cognac, and salt. Cover and let stand at room temperature 3 hours, or refrigerate overnight. Place a 3-inch pan over medium-high heat. Lightly butter pan and remove from heat. Stir batter, then pour just enough into pan to cover bottom with a thin coating (1 to 1 1/2 tablespoons batter).
Immediately tilt pan back and forth to spread batter thinly and evenly. pan to medium heat and cook pancake until golden on the underside (about 1 minute). pancake edges with a spatula, flip pancake, and cook second side until golden (about 30 seconds). Remove to a plate; do not stack warm pancakes or they will stick together.
Repeat with remaining batter, buttering pan lightly each time. Stir a small amount of milk into batter if it has thickened on standing. Preheat oven to 375 degrees. Prepare filling. Place a small spoonful of filling about 1/2 inch in from rim of each pancake. Make one fold to cover filling, fold in sides, and then roll up to form a cylinder. As pancakes are filled, place them side by side, seam side down, in a baking dish. Melt a little butter and brush it on tops of pancakes, then sprinkle with cheese.
Bake pancakes until heated through and browned (about 20 minutes). Transfer to a heated serving platter and spear each pancake with a toothpick.
Source:
Cole Publishing Group Recipe Collection
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