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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift together the flour and salt. | 2. Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose). | 3. Add to the dry ingredients and whisk until very smooth. If in doubt, pour through a fine sieve. | 4. The batter should be as thin as fresh cream. Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result). | 5. By the time you use the batter it will have thickened. It can be thinned again by whisking in a little water. (Be careful not to thin it down too much). | 6. Use a bit of butter to make the pancakes. If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won't stick. Butter is also nice for the flavour, but you need very little. | 7. Heat the pan well. For each pancake or crêpe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan. 3 tablespoons are usually enough, or 2 tablespons for a smaller pan. Keep in mind that they must be thin. | 8. Flip the pancake when the edges start going golden and little bubbles appear on the surface. | 9. Keep a plate handy and repeat the same process, piling the pancakes on the plate. I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards. | 10. Mix the cinnamon with the sugar. For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out! | 11. * If you're only using it later, cover with wrap when cold to prevent drying out. | 12. * You can use this batter very successfully to make classic Crêpes Suzettes, but make the crêpes in a smaller pan (4 - 5 " diameter). | 13. * If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it. | 14. * Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce. | 15. * The unfilled pancakes freeze very well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	8	ounces		830.0731	181.7316	13.4944	3.2205
salt	1/2	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
milk	3/4			111.63	8.7474	5.7645	5.9841
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
cognac	2	tablespoons		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cinnamon	1	tablespoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.