Pancakes
One of the simplest and most popular desserts at the same time - pancakes with the smell of vanilla, stuffed with jam. Czech crepes are a beloved everyday treat and differ from American pancakes by being thin, gently scented and rolled or folded. Vanilla sugar and lemon zest give a homely aroma and the batter is simple enough for any busy kitchen.
Ingredients:
- 500ml / 17,5 (fl.oz) / 2cups milk
- 220g / 7,7oz / 13/4 cup flour
- Two tsp. lemon zest
- Half tsp. salt
- One pack of vanilla sugar (20g / 0,7oz)
- Two whole eggs
- Any marmalade or jam for filling pancakes
- Oil
Recipe steps:
- Whisk together the flour, salt, vanilla sugar, eggs and milk.
- Leave the dough to rest for an hour - if it is too thick, add the milk, if it is too liquidy, add a little flour.
- Put oil in a suitable frying pan and heat.
- Pour the dough in a thin layer and fry on both sides until golden.
- We fill it with jam, roll it up, sugar it up, and we're done.
Ingredients and balance:
Milk, eggs and plain flour create the right tension between elasticity and tenderness. Vanilla sugar lifts the fragrance and lemon zest brightens the filling. The batter should pour like single cream and will thicken a touch after resting. Loosen with a little milk if it feels thick or whisk in a spoon of flour if it runs too fast.
Technique notes:
Let the batter rest for at least thirty minutes and up to an hour for smoother crepes that do not tear. Heat the pan evenly and brush it very lightly with oil or lard before each crepe, then wipe the excess. Pour just enough batter to coat the surface as you swirl and flip when the edges release and the top turns matte. The first crepe is a tester that helps you dial in heat and thickness.
Variations and fillings:
Jam is the classic choice and sweet curd with raisins, nut filling with honey or fresh fruit also work beautifully. A pinch of cinnamon or a drop of rum in the batter suits a dessert version. Savory fillings are just as welcome, try spinach and cheese, ham and Edam or butter sautéed mushrooms. Replacing part of the milk with sparkling water makes a lighter texture with a pleasant bite.
Gluten free and dairy free:
Use a reliable gluten free blend made for crepes or combine rice flour with a little cornstarch. Swap milk for almond or oat drink and add a teaspoon of oil to keep the batter supple. If you need an egg free version, a simple flax and water mixture binds the batter and produces a softer but tasty result.
Serving:
Serve hot and dust with sugar, add a lemon wedge for those who like a bright finish. For a festive plate add softly whipped cream and berries, for a cozy supper go with vanilla scented quark or plum butter. Keep finished crepes warm in a stack and separate layers with a light sprinkle of sugar so they do not stick.
Make ahead and storage:
The batter keeps overnight in the fridge and benefits from a quick whisk before cooking. Cooked crepes can rest under a clean cloth to prevent drying and reheat quickly in a dry pan. When cooking for a crowd, pre fill and warm them in the oven just before serving so the edges crisp lightly and the filling turns warm and fragrant.
