The Morrison Family

Combine the dry ingredients in a bowl, whisk, set aside:

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt

Combine the wet ingredients in a second bowl, whisk:

2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs

Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.

Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. Depending on where you live/shop, actual buttermilk might be difficult to find. The term “buttermilk” formerly referred to the liquid left behind after churning butter but nowadays refers to a cultured milk product not unlike drinkable yogurt. The only real buttermilk we’ve been able to find (in VT and MA) is Kate’s Real Buttermilk; even at the NYC Greenmarket, the best you can find is cultured buttermilk made with whole milk. At least attempt to avoid most grocery store buttermilk; it’s made from skim milk with added thickeners and such, basically buttermilk without any richness, which is, like, what’s the point? Oh, and no powdered buttermilk either…it messes with the texture too much. The point is, these are buttermilk pancakes and they taste best with the best buttermilk you can get your mitts on.

3 eggs
1 cup milk
1 cup soda water or beer
1/2 teaspoon salt
3 Tablespoons salad oil (vegetable or canola oil)
1 and 1/2 cups unsifted all-purpose flour
about 1/2 cup additional milk or soda water
In a bowl, combine flour and salt. Add eggs one at a time, beating to produce a smooth batter. Add oil, milk, soda water or beer and continue beating until smooth. Cover and let stand for 30 minutes to 1 hour. After a trial crepe has been made, add the additional milk or water needed to produce a batter with the consistency of cream.

To make the crepes, heat a 6- or 7-inch crepe pan, and rub with a paper towel that has been dipped in oil. Repeat between crepes. Use a 1/4 cup measure for dipping up batter. Pour into crepe pan, tilting the pan so the batter is coated evenly. Turn with a spatula or pancake turner. Crepes should be thin and golden brown on both sides. Stack on a plate until ready to fill.

For The Filling:

- 12 eggs – separated
- 2/3 cup milk
- 2 ounces Parmesan cheese
- 4 slices of finely chopped ham
- 1/4 cup unsalted butter – melted
- salt and pepper to taste
- additional butter

Preheat oven to 425 degrees.

Beat egg yolks, milk cheese, salt and pepper until light and fluffy. Add chopped ham and melted butter. Whip 12 egg whites separately until they form soft peaks, and fold into egg yolk mixture. Cook slowly in a double boiler, stirring continuously with a wooden spoon. When cooked, the eggs should be removed from heat. Stir in additional 3 Tablespoons of unsalted butter and allow to cool.

When cooked, stuff and roll crepes with the egg and ham mixture and place in a lightly buttered casserole or oven-proof dish. Refrigerate until ready to serve. Bake crepes for 10 minutes until lightly browned and bubbly. Serve at once (topped with Hollandaise sauce if desired).

Makes 8 servings.

Source: MrBreakfast