Appetizer Pancakes
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INGREDIENTS 2-¼ cups flour, sifted
3 eggs
2 cups milk
2 tablespoons butter, melted and cooled
2 tablespoons Cognac
1/8 teaspoon salt
Filling of choice
Freshly grated Parmesan cheese for toppingIn mixing bowl place flour. Make well in the center and pour in eggs and the 2 cups milk. With 2 spoons, gradually mix together liquid and dry ingredients, beating until smooth. Beat in the 2 tablespoons butter, Cognac, and salt. Cover and let stand at room temperature 3 hours, or refrigerate overnight.
Place a 3-inch pan over medium-high heat. Lightly butter pan and remove from heat. Stir batter, then pour just enough into pan to cover bottom with thin coating (1 to 2 tablespoons batter). Immediately tilt pan back and forth to spread batter thinly and evenly. Return pan to medium heat and cook pancake until golden on the underside (about 1 minute). Lift pancake edges with spatula, flip pancake, and cook second side until golden (about 30 seconds). Remove to a plate; do not stack warm pancakes or they will stick together.
Repeat with remaining batter, buttering pan lightly each time. Stir in small amount of milk into batter if it has thickened on standing.
Preheat oven to 375 degrees.
Prepare FillingPlace a small spoonful of filling about ½-inch from rim of each pancake. Make one fold over to cover filling, fold in sides, and then roll up to form a cylinder. As pancakes are filled, place them side by side, seam side down, in a baking dish.
Melt a little butter and brush it on top of pancakes, then sprinkle with cheese. Bake pancakes until heated through and browned (about 20 minutes). Transfer to a heated serving platter and spear each pancake with a toothpick.
Makes 6 servings (about 20 pancakes)