When I saw the title of this recipe in Grandma’s cookbook I thought “hm, how are they any different from crepes?” Turns out it is, in fact, a crepe recipe. Does calling them “french pancakes” make them more or less fancy? Note: the batter is made 1 hour ahead.
- 3/4 cup flour
- 1 tbsp granulated sugar
- 3 eggs
- 1 3/4 cups soy milk
Yield: approx. 6 large crepes
In a large bowl, whisk together the flour and sugar. In a separate bowl beat the eggs. Stir the soy milk into the beaten eggs.
Gradually stir the liquids into dry ingredients and beat until smooth. Cover the batter and chill for 1 hour.
Pour about 2 tbsp of batter into a preheated, lightly buttered pan and tip the pan to coat with a thin layer of batter. When brown, turn and brown the other side. Make a fresh strawberry sauce for filling and top with whipped cream! (aquafaba whipped cream is pictured)