Pancakes, Waffles, Crepes and Popovers

American Style Pancakes and Waffles

• Made from pourable Batters
• Muffin method
• Avoid Over-mixing
• Unlimited varieties (substitutions of flour, fruits, nuts)
• Mixing: (muffin method)
• Sift together dry ingredients
• Combine the eggs or egg yolks, milk and fat
• Add the liquid to the dry ingredients.
• Mix just until moistened-Do Not Over mix!!!

• For Waffles: (Just before they are to be cooked)
• Whip the egg whites until they form soft peaks,
• Then beat in the sugar until stiff peaks.
• Fold into batter
• Cook immediately

Cooking Pancakes

• Use a ladle
• Typically the grill should be at 375 degrees
• Allow for spreading
• Fry until tops are full of bubbles and begin to look dry and bottoms are golden brown
• Turn and brown other side
• Serve hot with accompaniments

Cooking Waffles

• Pour enough batter onto a lightly greased, preheated waffle iron to almost cover the surface. Close iron.
• Cook until the light signals done, or until steam is no longer emitted. The waffles should be brown and crisp.
• Serve hot on hot/warm plates
• Garnish and serve with appropriate accompaniments

Differences between pancake and waffle formulas

• Waffles contain more fat; makes them richer, crisper and aids in release from iron
• Waffles contain less water (thicker) for crispness and release
• Whipping the egg whites separately and folding them into the batter gives waffles added lightness

Popovers

• Leavened by steam
• Muffin method
• Fill pans 1/2 full
• Use popover pan or every other muffin cup
• Be careful not to over brown

Crepes  (French Term)

• Crepes are thin, unleavened pancakes
• Rarely served plain
• Filled sweet or meat for any course
• May be cooked in advance, refrigerated or frozen-put parchment between layers of crepes
• Many different options for rolling crepes:  Roll, envelope, cigar, roll and slice on a bias for appetizers, etc.
• Use nonstick pans with rubber scrapers–never metal
• Be very gentle with pans to not scratch them
• Make batter and let the gluten relax before using

Simple Crepe Batter Recipe

• 2 eggs
• 3/4 Cup Milk
• 1/2 Cup water (more if need to thin batter)
• 1 Cup all purpose flour
• 3 Tablespoons Melted Butter
• Mix all ingredients in a blender. Let chill in refrigerator for about an hour to relax gluten.
• Heat and brush butter in a 8″ nonstick pan. Ladle in 2 ounce of crepe batter and quickly move around to cover pan and spread batter thin. Cook  until golden brown and flip. Do not use metal utensils. This will ruin the pan. Once flipped, it only takes a few seconds to finish. Do not brown the second side. Put parchment between layers of crepes. They can be used or frozen for future use.

Variations:  Herbs or other flavorings can be added to a savory batter. Vanilla, cinnamon, cocoa or sugar can be added to sweet batters.

Examples of Crepe Desserts

• Crepes Suzette-Crepes in an orange and butter sauce; often made tableside.
• Crepes Normandy-Crepes with an apple filling.