tender and lacy edged pancakes

with two toppings recipes. also a recipe for how to turn these pancakes into a panCAKE

on my first trip to cafe mutton in hudson, ny i got their crêpes (definitely go and try them if you are in the area). they were excellent, and i couldn’t stop thinking about them. unlike the crêpes i had gotten at crêperies in brittany and paris which were uniformly thin and a bit chewy, these were pudgy and tender in the center with crisp airy edges. cafe mutton’s crêpes were also super buttery and topped with maple syrup. all that said, they were unlike any crêpe i had ever had before, and one of the best pancakes i had ever tried. 

eventually, i got around to making some at home, combining ratios and cooking methods of both pannkakor (swedish pancakes) and crêpes to get something that reminded me of the crêpes at cafe mutton. 

this recipe has a big pro: it is all made in the blender, and only takes six minutes from start to finish. it also has a con: you have to remember to start it the night before so that the flour has enough time to hydrate. 

below, you’ll find recipes for maple-roasted pears and maple bananas, but this is totally optional. these pancakes would be great with just maple syrup and butter (à la cafe mutton). i have also included directions for turning these pancakes into something like a crêpe cake (it's not technically a crêpe cake, more like pancakes stacked with whipped cream).