Crepes from My Kitchen

When I was a little girl, one of my favourite things to wake up to was my Father making us breakfast in the kitchen.  He didn’t get a chance to very often with his work schedule, so it was a special treat to have him there – but also he is a marvelous cook!
One of his signature dishes for these marvelous breakfasts was crepes.  He lived in French Canada for a while and learned how to make them.  And I, of course, begged him to teach me.

As usual, I made far too many for 2 people, and ended up eating them as snacks and handing them out to friends for the rest of the day.  But who wouldn’t want crepes?
I love them stuffed full of fruit and whipped cream and topped with confectioner’s sugar. Or slathered full of jam or preserves and folded into a delicious triangle of culinary bliss.
But you can choose any fillings, topping, or eating method you prefer.
crepes-2
They take a bit of experimenting to make – usually the first one in the pan is a write-off as you get the pan properly seasoned and test out how your stovetop heats.  But once you get one, the rest just fly perfectly onto the plate.

CREPES

  • 6 eggs
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 2 cups milk
  • 1 1/2 cups – 2 cups flour
  • 1/4 cup butter (melted)
  1. Beat the eggs and add the rest of the ingredients one at a time. Melt the butter in the pan you plan to use to cook the crepes, and then add it (hot!) to the batter.  Keep beating until the batter is smooth and frothy.  (My dad always did this in a blender)
  2. Wipe out the pan with a paper towel (don’t scrub it!!  You want a bit of grease left on it – if your pan is extra sticky, you may want to swipe butter across it or spray it with cooking spray in between each crepe).
  3. Heat the pan over medium heat, and once hot pour 1/3 cup of batter into the pan, turning the pan as you pour to get an even, thin coat of batter over the entire bottom of the pan.
  4. Let cook until the edges start to get crispy and curl away from the edges of the pan.  Take a metal spatula and ease the edge up until you can get the spatula centered under the crepe, and FLIP!
  5. Let it cook another 30-40 seconds and then turn out onto a warm plate.  We usually kept the plate (or pizza pan) in a barely warm oven, to keep the crepes warm until we finished the batter.
  6. Continue pouring it out in about 1/3 cup at a time (depending on the size of the frying pan) until the batter is done.
  7. And then: ENJOY!!!
Advertisements