Lace Pancakes
Comments:	These delicious French pancakes from Quimper in Brittany are a little delicate to prepare, so it is better to follow really carefully each step of the preparation. The amount of sugar is not a mistake, it is what you need to get these crusty pancakes. Keep leftover pancakes into an airtight container.
Servings:	4
Ingredients	Preparation
8 3/4 ounces [250 g] flour [2 cups - 3 tablespoons - 1 teaspoon] 8 3/4 ounces [250 g] sugar [1 cup + 3 tablespoons + 1 teaspoon] 1 [2 1/2-ounce / 70-g] pack vanilla sugar 1 pinch salt 5 eggs 3 cups [750 mL] milk Butter	Mix together flour, sugar, vanilla sugar and salt into a bowl. Make a well in the middle. Mix in eggs, one at a time, and 2 cups [500 mL] of the milk. Mix until well blended mixing in enough of remaining milk to get a pancake dough. Heat a pancake pan before melting in a dot of butter. Pour a small ladle pancake dough all over the bottom of the pan, into a veil. Immediately flip pancake over and cut pancake into 4 strips rolling each strips. Serve lukewarm, or cold.