yasmin's german apple "pancakes" (more like crepes)

apple pancakescrepesgerman pancakesorganic egg crepesraw brown sugarstrawberry german panc...breakfastfruitssweetssweet

Apr 1

my good friend from high school became my room mate in college when i was living in los angeles back in the 80's. we shared a one bedroom condo in brentwood, and i remember us shopping for food, making a (very) few good meals in our tiny kitchen, lots of take out, many disagreements (some times not the best idea living with a good friend), but most of all, i remember her making me her uma's german pancakes. we had them for breakfast, lunch, dinner, and midnight snack! there were two reasons for this:

1. they were simply delicious every time (1.5. they were cheap to make)

2. we (almost) always had the following ingredients available:

flour (or substitute organic whole wheat flour, spelt flour, etc.)
(organic) eggs
butter
salt
(organic) milk
apples (or peaches, or strawberries)
sugar (brown cane sugar, agave or maple syrup)-

{the one above was made with a ripe white peach}

to this day, these "pancakes" are a staple at our house, and i make them for my daughter often- me? i only eat them on special occasions...the reason is clear if you look at the ingredients. smiley face.

for one pancake whisk together:

1 large organic egg, 3 tablespoons of flour, about a 1/4 cup of milk, and a pinch of sea salt -(i eyeball it, but the consistency you are looking for is pictured below), pinch of sea salt.

peel & core your apple of choice (or organic strawberries, blueberries, bananas), melt 1-2 tsp butter in a (small to medium) non stick skillet, line up the fruits as you wish in the pan, and cook for about 2-3 minutes until just softening [OR, make the pancake, then quickly stir fry the fruit and top it over the plain pancake-this is the easier option}. pour the batter carefully over the fruit starting from the outside edges.

let the pancake cook on medium-high for about 2-3 minutes before flipping-now this is the challenging part if you want to keep it in one piece-you can do it with the help of a large spatula or in stages with your plate-cook one side until the edges begin to separate, carefully detach the pancake with a spatula and slide on to a plate. cover the pancake with the skillet and carefully flip it over. the uncooked side will now be facing the pan. this time i used strawberries, and they were delicious, but the final result was not so picture worthy!