Tag Archives: pancakes

The Almighty Little Crepe


crepe (1) crepe (3)

The Tuesday Ketchum, ID Farmers Market

The Almighty Little Crepe

The other night, after dinner, I was still hungry for an easy something yummy and what came to my mind was that so seldom made now-a-day crepe.  Not so long ago, you’d see a creperie at almost every corner, but now it’s found mostly at the outdoor craft and art fairs (or at the Lodge & special restaurants).  It’s such an easy and quick as a wink dish to make as well as being very versatile. It can be sweet or savory and it can be easy on the belly depending on what ingredients you use.  So, here’s a basic recipe that I use and a lot of variable ideas to make it just what you wish.  It’s good for any meal as a first or main course or a desert. With the summer fresh fruits so beautifully featured at the now open Farmers Markets, you can’t beat pairing them with the crepe—and voila you have a fancy desert with barely any fuss or muss.   And don’t forget, most kids love it and can take a hand at cooking it themselves.

You Will Need for 14 to 16 Crepes

One 5 or 6 “skillet preferably non-stick (I saw one at the Goldmine for several $)

3/4 C. All Purpose Flour

1/2  Tsp Salt

1 Tsp. Baking Powder

(2 Tsp. Powdered Sugar if making sweet crepes)

2 Eggs

2/3 Cup Milk

1/3 Cup Water

(1/2 Tsp. Vanilla or Grated Lemon Rind if making sweet crepes)


Sift the dry ingredients in a small bowl.  Beat the egg, milk, and water in a separate container with a wire whisk.  Add the liquid to the dry ingredients with a couple of swift strokes of the whisk. Don’t beat too much. It’s OK to leave some little lumps in the batter.

Heat the skillet to the point where when you splatter a couple of water drops in it, the drops will scatter about before disappearing.  Reduce the heat just a bit and then either place a little butter, spray oil, or nothing if you prefer and the pan is non-stick, and place about 2 Tblsp. of batter in the skillet.  Tip the skillet all around quickly to get all of the liquid to the outer edges and let cook till bubbles rise and the top seems fairly dry—about one minute or less.  Then reverse the crepe to lightly brown the other side—about 15 or 20 seconds. You don’t want the crepes to get too brown or crispy. At this point, I do what my Mother used to do—I have a double boiler with a little boiling water in the bottom part, the top already warm, and I place the crepes in the top.  They stay very moist that way.  However, you can also keep them warm in a warmed oven.  Fill and roll your crepe with your preferred filling and topping and bon appetite.  If you have left over batter, you can store it in the frig. and use it on the morrow, however, I prefer it on the today basis.

Some Sweet Crepes Filling Suggestions:

1.       Chopped apples & currents that have been browned slightly in a bit of butter and honey and when carmelized (about 3 minutes or so) a bit of rum thrown on.  You can use any kind of fruit to do this-pears, bananas, berries, etc. You can also add some chopped nuts to this mixture or cinnamon. For a topping a little grated lemon rind is perfect.

2.       Yogurt, sour crème, or crème cheese mixed with some sugar to sweeten with a brushing of sugar and cinnamon on top; or whipped cream, even ice cream and melted chocolate to top.

3.       Jelly, jam, marmalade, or lemon curd with a sprinkle of powder or granulated sugar for the topping. This is the way mother always served it and my father loved it.

Some Savory Crepes Filling Ideas

When using cheese as a toping you can place the crepes on an oven proof dish and place in a 400 degree oven for about 10 minutes.

1.       Cooked, drained, or sautéed chopped (except for the like of asparagus spears which fit in the crepe so nicely) veggies with a light white or béchamel sauce or various kinds of cheese slightly melted in the oven as a topping. Mushrooms are really good for a filling.

2.       Meat (stewed), chicken, fish with a sauce topping.

3.       Cooked beans with a cheese toping.

4.       Ricotta cheese inside and an Italian tomato sauce on the exterior and baked a bit in the oven.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.



Vegan Orange Pancakes


Orange Pancakes (Vegan)

By Ashley Skabar, About.com Guide

(I made these July 2010 at a B&B. They were great! ~Rebecca Whisnant)

Thank You Rebecca, another interim inn-keeper


These pancakes are incredibly simple to make, but they’re so special. Feel free to add fresh berries, flecks of coconut or even fresh mint to these hotcakes!

Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 2 2/3 cups all-purpose flour
  • 1 1/2 t. baking soda
  • 1/4 t. salt
  • 1/4 cup white granulated sugar (I prefer organic unrefined sugar)
  • 1 T. finely chopped orange zest
  • 1/4 t. ground cinnamon
  • 1/3 cup finely ground almonds
  • 2 cups plain almond milk
  • 2/3 cup fresh orange juice
  • 1 T. melted dairy-free soy margarine
  • Olive oil, for cooking


1. In a large mixing bowl, sift together the dry ingredients until well combined. In another bowl, whisk together the almond milk, orange juice and melted soy margarine. Add the wet ingredients to the dry, mixing until just combined.

2. Heat a small amount of olive oil in a heavy-bottom medium-sized skillet over medium heat. Add the pancake batter to the pan, about 1/4 cup at a time, flipping with a flat spatula when bubbles appear on the surface. Transfer pancakes to a plate as you work and cover, repeating until all of the batter is used. Serve pancakes warm with dairy-free soy margarine, powdered sugar or syrup.



Margot’s Famous Finnish Pancake-A Inn-Keepers Easy Delight & one that Inn guests LOVE!!


table setting with FP mvh & FP


Finnish Pancakes (Pannukakku)

(An easy overnight dish to create for a festive brunch)


  • 5 Jumbo Eggs
  • 1 C. Milk
  • ¼ C. Orange Juice
  • ½ C Sugar
  • 1 C Flour
  • ½ Tsp. Baking Powder
  • ¼ Tsp. Salt
  • ½ C. Sweet Butter (1 cube)
  • Powder Sugar (for dusting when baked)

Preheat oven to 425 degrees

Total cooking time 30 minutes

Serves 4 to 6

  • Place all ingredients the day before cooking, except the butter and powder sugar, in a blender
  • Process until well blended
  • Keep blender with mixture in refrigerator overnight so that the ingredients can meld well.
  • Next morning, preheat oven.  Take the blender out of refrigerator so that the batter will warm up a bit. Right before pouring the batter into the pyrex dish, process once again until blended.
  • Place butter in a 9 X 13 X 2 pyrex dish and place dish in 450 degree oven until butter sizzles, but is not brown(this will take about 10 minutes)
  • Pour re-processed batter into pyrex dish and bake for about 20 minutes or until puffed and brown.  The edges will be higher than the rest and will be brown most likely.
  • Remove from the oven and sprinkle with powder sugar.
  • Serve immediately (It will fall quickly, but don’t fear, because it’ll still be delicious.)
  • Variations include putting some orange zest in batter; substituting orange juice with lemon juice and/or zest.
  • It’s sweet enough to eat without syrup; however, fresh fruit like strawberries, peaches, etc. are delicious placed on top.
  • It freezes well and can be reheated in a micro-wave.  It’s even good cold.
  • You can make the batter the same morning, but I really feel its best when left in the refrigerator over night.