Crepe-Style Hotcake 1

We're not quite there, but we will be.

You will be seeing a lot of crepes / pancakes in The Makeshift Table in the next few days. My sister’s curiosity was piqued by crepe-style pancakes served at Pamela’s Diner in Pittsburgh. Not one of us has tasted it; but from its appearance, we had conjectured it to be quite thin, sweetish and soft on the inside, and with a crackly-crisp crust and edges. Working in reverse from this objective (the taste and texture we’re aiming for), I thought we’d need a very liquid batter, more than the usual quantity of eggs, lots of very hot butter to fry in (as opposed to the griddle gently brushed with butter used in cooking ordinary crepes and pancakes), and perhaps, stiffly beaten egg whites for a lacy pattern to form on the crepes’ surface.

This is my first attempt. I am happy to say that it is already a little bit different from ordinary crepes or hotcakes. The product is heady with butter, very tender and has a mildly sweet custard-y flavor; however, it is a little bit too fluffy for this specific project. I think, next time, I won’t beat the egg whites as much. I would also use more butter to sort of deep-fry the crepes and achieve a cracklier crispness. These crepe-pancakes were quite nice eaten while hot sprinkled with cinnamon and confectioner’ sugar. And oh, hold the extra butter!

Please do let me know if you have suggestions on how to bring the next batch closer to the goal. Your contribution would be much appreciated!



Evolution of the Crepe-Style Hotcake (ECSH): First Attempt

1/3 c. Flour
½ t. Salt
½ c. Milk
½ t. Vanilla
1 T. Butter (melted)
1 Egg yolk
1 Egg White
1 T. Sugar
2 T. Butter

Mix flour, salt, milk, vanilla, butter, and egg yolk until smooth. Chill for at least 2 hours. Beat egg whites until soft peaks form. With the mixer running, pour sugar slowly in a steady stream until egg whites form stiff peaks. Fold whites gently into the batter.

Heat non-stick pan until it is very hot. Add ½ T. butter. Swirl until the bottom of the pan is thoroughly coated. Heat butter until it sizzles, being careful not to burn it. Pour about 1/3 c. of batter into the hot pan. Swirl the pan to spread the batter thinly. Cook until the top is dry. Turn the crepe over. It should be golden on both sides. Repeat the process with the rest of the batter, melting and heating ½ T. of butter each time before crepe batter is poured into the pan. Serve hot sprinkled with cinnamon and confectioners’ sugar.

Makes about 4 8-inch diameter crepes