| A rich treat for four |
For each person, serve the following:
3 or 4 crêpe-style pancakes, folded in half and stacked
Melted butter, a small pitcher for the table will do
A generous lemon wedge, or a pitcher of lemon juice
Pancake syrup of your choice
Confectioner's sugar, with a small strainer for spreading
3 or 4 crêpe-style pancakes, folded in half and stacked
Melted butter, a small pitcher for the table will do
A generous lemon wedge, or a pitcher of lemon juice
Pancake syrup of your choice
Confectioner's sugar, with a small strainer for spreading
Preparing these on your plate:
Pour melted butter over your stack of pancakes, and
squeeze or pour lemon juice all over them. Add your
pancake syrup. Sprinkle some confectioner's sugar over
the top using a small strainer and tapping the powder out
with your finger. Then you are ready to enjoy.
Pour melted butter over your stack of pancakes, and
squeeze or pour lemon juice all over them. Add your
pancake syrup. Sprinkle some confectioner's sugar over
the top using a small strainer and tapping the powder out
with your finger. Then you are ready to enjoy.
| The Breakfast Anytime Chef presents ... German Crêpes at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Breakfast Anytime! | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
Prepare crêpe-style pancakes:
Combine the following in a bowl.
1 1/2 cups of milk
1 cup of flour
2 jumbo eggs
2 tablespoons of sugar
1 tablespoon of cooking oil
1/8 teaspoon of salt
Beat the ingredients together until well mixed. Cook 4-inch
pancakes on an oiled griddle, lightly browning on one side.
Combine the following in a bowl.
1 1/2 cups of milk
1 cup of flour
2 jumbo eggs
2 tablespoons of sugar
1 tablespoon of cooking oil
1/8 teaspoon of salt
Beat the ingredients together until well mixed. Cook 4-inch
pancakes on an oiled griddle, lightly browning on one side.
