Fancy Pancakes Recipe -
Fancy Pancakes Recipe
  • READY IN 20 mins

Fancy Pancakes

Recipe by  

"Serve wrapped around ice cream and topped with your favorite topping!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 cakes Change Servings
  • PREP

    10 mins
  • COOK

    2 mins

    20 mins


  1. In a large bowl, beat eggs with sugar until thick and pale. Beat in flour and cream, alternately. Fold in melted butter.
  2. Heat a skillet over high heat. Ladle batter onto hot skillet, tilting to coat entire surface. Cook 2 minutes, turning once when edges get crispy (the second side will take about 30 seconds).
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Reviews More Reviews

Feb 20, 2009

Very fancy! I love these unique crepes a lot! My family loved them :D 2-3 Things Though: Round up the amount of flour in the recipe to 1/4 cup for every 1 cup of cream. It isn't too weird tasting to be a bit skimpy on the flour. Instead of "*beating* in the cream and flour alternately", hit the gas pedal to the floor on that mixer! (okay that was exaggerated, but you get it) And don't fold in the butter - FLOG it into the batter! The point is - keep the batter as fluffy as possible, and it will go well with you. Also, use a 1/3 cup measure when ladling the batter onto a 7-9" pan, and don't be shy with the heat (but don't be preoccupied either if you do crank up the flames). These treat-like crepes will be uber-good with ice cream and/or some fresh fruit.

Oct 22, 2005

After I made this recipe, I noticed that in the opening description it says to make with egg whites. It is not mentioned in the actual recipe at all. I used the yolk and whites because of this. It actually turned out pretty well, although the crepes were a little runny at first to flip over. I also had it on low heat, unlike the recipe stating high heat... my first crepe burned because of that. I served it with strawberries, maple syrup and a few chocolate chips- very yummy!


5 Ratings

Jan 20, 2005

They tasted more like an egg with sugar in it....they were also runny and hard to flip.

May 15, 2012

I make crepes all the time. I have several recipes that I tend to make more than others because they combine both a nice flavor and a good consistency and yield for the whole family. As far as taste alone goes, these are the best I have ever done. However, they were very VERY fragile and therefore, difficult to handle. I broke about 4 of them and I was being careful. Also, I don't feel very good about eating them (my conscience has issues with this recipe) because of the heavy cream in them. I'd make them again but not if I'm feeding a lot of people or if I don't have enough time to dedicate to them. Of course, I could try again and see if maybe I did something wrong that would fix that little problem I had.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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