Since my daughter was a baby girl, crepes have been our traditional “special breakfast” on the weekends. Sadly, they are no longer as healthy now as they were when she was younger–I kindly “thank” a mother who had the same tradition but made hers with white flour, milk and sugar. My daughter came home wondering why ours were brown, had seeds in them and didn’t taste as good. (Is there anything wrong with flax and wheat crepes? I’m just sayin’.)
Even when I became gluten/grain free, I continued to make these special treats for her. Her taste has become more sophisticated–she now prefers Nutella and strawberry to butter-sugar–and one thing is for sure, it’s going to be a sad day when she goes to college and has to settle for pancakes.
This week, my sweet girl will celebrate her 15th birthday. Since it falls on a school day this year (and neither of us are morning people), I surprised her this morning with a plate full of chocolatey berry goodness.
And so, here it is–the recipe for my daughter’s favorite crepes.
Growing Grace Farm’s My Daughter’s Favorite Crepes (makes 5)
1 organic egg
large handful of white flour (between 1/4-1/2 cup)
organic half ‘n half (milk is fine too)
capful of vanilla
generous pinch of sugar
small pinch of sea salt
Heat your pan on medium high heat.
Crack the egg in a bowl or measuring cup (I make mine in my 4-cup measuring cup so I can pour directly into pan).
Add the flour and whisk together until the flour is completely integrated. THIS IS THE KEY! If you wait and add flour after milk, it may still leave lumps.
Add vanilla, sugar, salt.
Begin slowly pouring milk in until it forms a thin batter. If you have never made crepes, you will learn after the first few attempts what is too thick or too thin. I have also found that it depends on the pan and the kind of liquid you use (cream vs milk). You’ll learn to eyeball it. I always keep liquid and flour on hand just in case.
Important notes to consider when prepping to cook:
- The pan needs to be hot–the batter will cook all the way through quickly so you don’t need to worry about burning if you are keeping an eye on it.
- And that’s the second tip–this is not a breakfast that does well if you are multitasking. Keep your eyes on them as they cook quickly.
- I use a nonstick pan and do not use any butter/spray/oil, and they peel right up.
- Smaller pans are easier to flip than larger pans.
Once your pan is hot (I usually start on med-hi then lower a bit if needed as I go), pick it up and start pouring the batter in it. As you do, twist your wrist so the batter starts covering the whole pan–I usually turn my pan either counter clockwise or clockwise so the batter spreads evenly.
Set the pan down on the burner and let it cook until all the batter on top looks dry and/or small bubbles form and/or the edges start to brown. At that point, it’s time to flip. I usually peel up with my finger tips or use a thin knife or spatula to wiggle loose then flip. It won’t take as much time to brown the other side as it does the first side.
I usually put the crepes in my toaster over on “warm” until the whole stack is completed. Once done, I fix ’em up and serve ’em out.
Some of her favorite toppings past and present:
- melted butter spread on crepe then lightly sprinkled with white sugar
- Any kind of jam or marmalade
- banana, walnuts and maple syrup
- banana and peanut butter
- and of course, Nutella and fresh strawberries