Pompes Sucrees Recipes

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Steps:

• Mix the yeast with the 1/2 cup warm water and set aside.
• Sift the flour, powdered sugar, and salt into a large bowl (preferably wood). Make an indentation in the center and add the yeast mixture, melted butter, orange flower water, orange and lemon zests, and aniseeds.
• Slowly stir in 1 cup of water with a wooden spoon and knead until the dough is smooth and satiny, about 10 minutes, adding more water if necessary. The dough should be quite soft. Form the dough into a ball and put back in the bowl. Cover the bowl with a cloth, and let the dough rise in a warm place for one hour.
• Meanwhile, preheat the oven to 375°F. Place parchment paper on two baking sheets. When the dough has risen, divide it in half. (If the dough is very sticky, flour your hands.) Then divide each half into 5 equal parts, forming each piece into a ball. You will have 10 balls. Flatten the balls with your hands and place 5 on a baking sheet. With a rolling pin, roll each flattened ball into a circle about 1/2 inch thick. Rearrange the loaves if necessary so they are at least 1 inch apart.
• Using a pastry wheel or sharp knife, make a 2 inch cut down the center of each piece of dough. Starting about an inch to one side of this cut, make three diagonal cuts slanting downward. Make symmetrical cuts on other side of the line. Do not cut through the edge of the circle. Repeat this process with the other 9 pieces of dough. Gently spread the cuts apart with your fingers to form irregular oval openings about 1 inch wide. They will close up a bit during cooking.
• Using a pastry brush or your fingers, smear some of the egg yolk on top of each loaf, then sprinkle granulated sugar over the top. Put one batch in the refrigerator while you bake the other. Bake one batch at a time on the middle rack of the preheated oven for about 15 to 20 minutes, until golden. Five minutes before the first batch is done, remove the other from the refrigerator and let rest before baking.
• Cool the loaves on a wire rack. The loaves may be eaten warm or at room temperature. To store, wrap the cooled loaves in aluminum foil. They will keep for up to 48 hours at room temperature. They may also be frozen in a plastic bag for up to one week.

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Steps:

• Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hour or overnight.
• Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
• Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere back into your bowl; judge the amount of your next crêpe accordingly.) This whole operation takes but 2 or 3 seconds.
• Return the pan to heat for 60 to 80 seconds. Then jerk and toss the pan sharply back and forth and up and down to loosen the crêpe. Lift its edges with a spatula and if the under side is a nice light brown, the crêpe is ready for turning.
• Turn the crêpe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.
• Brown lightly for about 1/2 minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crêpe. As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of the crêpes. Crêpea may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they may be made several hours in advance and reheated when needed. Crêpea freeze perfectly.)
• As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crêpea in less than half an hour.

Steps:

• In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
• Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
• Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.