Connola's German Applesauce Crepes

Halfway between a French crepe and a German pfannkuchen, these pancakes lean on a thin egg-rich batter you can pour and swirl to coat the whole skillet. Two cups of milk to one cup of flour is the right ratio for thin, foldable rounds rather than thick American pancakes. If the batter looks too thick, thin it with another splash of milk; that’s the recipe author’s note for good reason.

Applesauce goes in warm or at room temperature, never cold. Cold filling cools the pancake faster than you can fold it, and the result is gummy where you want soft. Warm the applesauce in the microwave for 30 seconds if it’s been in the fridge.

The cinnamon-sugar dusting goes on right after folding, so it sticks to the warm surface. A tablespoon each of sugar and cinnamon makes a heavy dust; reduce the cinnamon if you want a softer flavor.

Kitchen Tips

• Let the batter rest 10 minutes before cooking; resting hydrates the flour for tenderer pancakes
• Use a non-stick pan with melted butter, not oil; butter gives the edges that golden brown crisp
• Don’t overfill; a couple of tablespoons per pancake folds cleanly without splitting
• Keep finished pancakes warm in a 200°F (95°C) oven so they don’t go limp while you cook the rest

Variations

• Sub a thin layer of Nutella and sliced banana for a sweeter, kid-leaning version
• Use chunky homemade applesauce with raisins for more texture in the fold
• Drizzle warm maple syrup or lemon juice and powdered sugar over the top before serving