Tuesday, April 13, 2010
Crepes - My Dad's Recipe
Do you have "breakfast for dinner" sometimes for your weeknight meals? We often do. I schedule it for nights when we are going to be extra busy.
Often, it's an omelette or scrambled eggs. Sometimes I make egg and biscuit/bagel sandwiches which my kids enjoy. Sometimes it's French toast. When I'm feeling like I want to take an extra step, I make my Dad's crepes.
My Dad whisks his crepe batter in a bowl, but I use a blender as mine is usually close by. (We're going through a Smoothie Phase right now.) The blender is not necessary, but do make sure to get rid of all the lumps of flour.
My kids like to eat their crepes with strawberries and whipped cream. In the middle of winter, I defrost a small container of pre-sweetened strawberries and we're good to go. Right now, California strawberries are becoming more reasonable. On this night, I sliced some fresh strawberries, mashed them slightly with a fork, and added a pinch of sugar. But maple syrup also tastes great with these.
To stick with tradition, however, I must eat at least one crepe with my Dad's favorite topping -- molasses. Just one sniff and I'm a kid again. Do you have some molasses in your cabinet for baked beans or gingerbread? Give it a try!
1 cup flour (sifted, if you can)
2 T. sugar
2 tsp. salt
1 cup milk
Mix all ingredients together, using a whisk or a blender. Using a scant 1/3 cup measure of batter, pour a circle of batter into the center of a pre-heated non-stick pan. Swirl the batter around until it completely coats the pan. When you start to see the edges of the crepe are dry, flip. They are done when there are very light brown.
Warning - the first crepe usually doesn't come out well. It's for the cook! Crepes re-heat well the next day. Store them between plastic wrap or waxed paper.