Mini Puff Pancakes

Call them what you will: German Pancakes, Dutch Babies, Puffed Oven Pancakes, etc... There are a hundred names for these yummy things. They are traditionally made in a big skillet or glass dish, but in my experience, the crispy, puffy edges are always fought over, while the middle is left for last. Making them in a muffin tin solves that problem beautifully and everyone is able to enjoy the best part of the dish, the edge!

Mini Puff Pancakes
Sources: (Referenced) Real Mom Kitchen, Our Best Bites, Simply Suzannes

Ingredients
(make about 24 puff pancakes)
½ cup flour
¾ cup milk
3 eggs
1/8 teaspoon salt
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon ground cinnamon or 1 teaspoon orange zest {optional}

Toppings
Warm, melted butter
Fresh Berries or Jam

Powdered Sugar
Lemon Juice & Powdered Sugar {my personal favorite}

Maple Syrup

Directions:

Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven and quickly spray the wells with non-stick spray or brush with melted butter. Fill muffin wells 3/4 full with batter. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top. Remove puffs and serve with desired toppings. 

Crepes

Crepes are one of those desserts (or breakfasts) that I absolutely love - but we rarely have because I always think that they take so much work. But in all honesty they don't! The pudding comes together in just ten minutes and the batter takes just 5 more. The longest part of the process is the actual making of the crepes, but if you have two pans - even that goes really fast. I'd been really craving crapes lately, and so we finally made them and they were so delicious! Chocolate pudding for me, banana pudding for David - so so good! 

Crepes

Source: All Recipes

Ingredients:
1 cup all-purpose flour

1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons butter, melted
1 tsp vanilla

Any filling/toppings desired, such as pudding, strawberries, bananas, whipped cream etc...

Directions:
In a large mixing bowl, combine the flour and the salt.  Gradually add in the milk and water, stirring to combine. Add the egg and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.