Lace Pancakes
Comments: These delicious French pancakes from Quimper in Brittany are a little delicate to prepare, so it is better to follow really carefully each step of the preparation. The amount of sugar is not a mistake, it is what you need to get these crusty pancakes.
Keep leftover pancakes into an airtight container.
Servings: 4
  • 8 3/4 ounces [250 g] flour
    [2 cups - 3 tablespoons - 1 teaspoon]
  • 8 3/4 ounces [250 g] sugar
    [1 cup + 3 tablespoons + 1 teaspoon]
  • 1 [2 1/2-ounce / 70-g] pack vanilla sugar
  • 1 pinch salt
  • 5 eggs
  • 3 cups [750 mL] milk
  • Butter
  • Mix together flour, sugar, vanilla sugar and salt into a bowl.
  • Make a well in the middle.
  • Mix in eggs, one at a time, and 2 cups [500 mL] of the milk.
  • Mix until well blended mixing in enough of remaining milk to get a pancake dough.
  • Heat a pancake pan before melting in a dot of butter.
  • Pour a small ladle pancake dough all over the bottom of the pan, into a veil.
  • Immediately flip pancake over and cut pancake into 4 strips rolling each strips.
  • Serve lukewarm, or cold.