Page 189 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 / teaspoon salt
8
¾ cup (150 g) all-purpose flour

1 teaspoon vanilla extract

½ tablespoon butter for the glaze + 4 tablespoons for the crêpes

3 tablespoons dark brown sugar or maple sugar (or Indonesian palm sugar)

1½ tablespoons water

Confectioners sugar for dusting

1 Whisk the eggs, milk, salt, flour, and vanilla in a large mixing bowl until smooth.

2 Heat a non-stick pan over medium high heat and melt ½ tablespoon of butter. Once
the butter has melted, pour a medium sized ladle of the batter into the pan and quickly
move the pan around to spread the batter evenly to form a thin coat. Cook on the first
side for about 1 minute before using a flat spatula to flip over and cook for another 30

seconds. Both sides should be lightly golden. Repeat the above steps until the batter is
gone.

3 Arrange the pancakes on serving plates.

4 In a small bowl, microwave the dark brown sugar and water for 45 seconds; stir
until it has a smooth, syrup consistency. Alternatively, boil the Gula Jawa and water in

a small pot, stirring until dissolved. Add ½ tablespoon of butter and mix thoroughly.
Drizzle the syrup over the crepes and dust with confectioners sugar. Serve
immediately.