Quick pancake breakfast: 2 ways

This is just a quick post with two quick and easy pancake recipes. The first is a recipe that's popular on food blogs right now, 2-ingredient banana pancakes, which are just banana and eggs and which I just made for myself this morning. The second I'll call 'the ultimate perfect French crêpe recipe'.

2-ingredient banana pancakes:

Serves 2 people

2 bananas
4 eggs
1/4 tsp baking powder (optional 3rd ingredient)

1. Mash the banana, then whisk together with the eggs and baking powder until everything is smoothly blended.
2. Melt some butter on a frying pan, then pour on the batter to make small or medium pancakes.
3. Brown both sides - they'll fluff up a little bit.

Serve with cinnamon maple butter (pictured), or peanut butter, or sliced bananas, or everything all at once. Enjoy!

The ultimate perfect French crêpe recipe:

Since moving to Luxembourg (and more specifically, living with children who don't like fluffy pancakes!) I have tried MANY recipes for crêpes and something always went wrong - too thick, too oily, too fragile, etc. Then I tried what is probably the most popular crêpe recipe on Allrecipes and, combined with some special crêpe-frying tricks and technique, it produces the perfect crêpe. Which English people apparently just call 'pancake'. Us Canadians have our own type of pancake of course (for which I have an excellent recipe that I will post in the future), so we make a differentiation :)

Serves 1 adult and 2 children (8-10 crêpes)

1 cup flour
1 tsp sugar
1/4 tsp salt
3 eggs
2 cups milk
1-2 tbsp butter (melted)

1. Put a crêpe pan (round frying pan with very low edges) on medium heat and put the butter on it to slowly melt.
2. Mix together flour, sugar and salt in a small bowl.
3. In another bowl, use an electric mixer to beat together milk and eggs, then beat in the flour mixture. The batter will be very thin, but this is key so don't add more flour.
4. Pour the melted butter from the pan into the bowl and stir in with a spoon.
5. Use paper towel to wipe the excess butter from the pan and put it back on the heat.
6. Use a measuring cup to slowly pour the batter onto the pan, starting with the edges, tilting the pan around to help it cover the whole pan. (Pour only enough to just thinly cover the pan, or else you'll get a thick crêpe)
7. When the edges start to get brown or peel a bit, carefully loosen the crêpe with a spatula by sliding it under the sides. You should now be able to easily slide the crêpe around in the pan.
8. Shake the pan to further loosen the crêpe and then flip it in the air. This is actually really easy to do, and ensures your crêpe stays in one piece, so give it a try.
9. Brown the other side a bit, and you've created the ultimate perfect crêpe!

To enjoy your crêpes Canadian-style, pour maple syrup all over the top! Or if you are European and somehow manage to dislike maple syrup, smother with Nutella :)