How to make
You need a 9″ (23 cm) thick non-stick pan. The pancakes can be made in a blender, food processor or by hand with a wire whisk.
In a large bowl, mix the flour, sugar and salt. Mix well. In another bowl, beat the eggs, add milk, vanilla extract, cold melted butter and rum.
Make a well in the flour and carefully with a wire whisk, if they are prepared by hand, add the egg mixture. Beat vigorously and if lumps form, strain through a large strainer.
The mixture should look like a light custard. Cover it with foil and leave it to rest for 30 minutes or for 1 hour in the refrigerator. It can be left for up to two days in the refrigerator. If after cooling the mixture has become thicker, add a little milk and beat again.
A non-stick pan is placed on a medium heat to heat up.
Add a small lump of butter and use the Teflon brush to spread the butter on all sides throughout the pan. Failure to do so will burn the oil and result in unpleasant black residue from burnt butter.
With a small ladle, pour the egg mixture to form an even layer and bake for 1 to 2 minutes per side, turn with a wide wooden spatula to the other side and bake for about 30 seconds, until a golden color is obtained. It is taken out. Again put a small lump of butter in the pan and spread it again with the silicone brush. This must be done each time for each new pancake.
Each pancake is greased with the silicone brush, on which there is enough butter. This is done so that the pancakes do not dry out and their edges are soft. They are wrapped in aluminum foil to retain their heat.
I serve them with homemade jam to taste, or with a few drops of squeezed lemon and sprinkled with powdered sugar. Maple syrup. Cream.
My French Pancakes are ready.
Note: Pancakes are pronounced crepe or crep in French. They are paper thin with a wonderful and soft texture. I'm posting photos where you can see how thin and pleasantly soft they are.
They are extremely pleasant with a few drops of lemon juice, sprinkled with powdered sugar and a few drops of maple syrup, at least that's how I like them. I processed them in a blender to make them faster.
