Good morning Friends! I was so happy when my children asked for crepes for breakfast this morning, because A. They are a simple treat to make, B. They are delicious and C. It gave me an amazing opportunity to share this recipe with you!
My maternal family is very French Canadian. And I love that influence in my life, and in my cooking. Crepes, and french toast, were the norm for breakfasts at Gram and Great Grams house. Some of my earliest memories include these meals shared with family. My mom and her two sisters will still bicker (in the loving way the french do) to this day about this recipe but its funny because in the end they all agree on it!
This morning my kiddos and I filled them with chocolate chips or we spread the with butter and sprinkled brown sugar before rolling them up! That was one of my Grams favourite ways to serve them. just like my Gram did – butter and brown sugar.
I also like to serve this savory, my personal favourite, rolled up with scrambled eggs, a sprinkle of cheese, and salsa. YUM!
My Great Gram’s Crepes
Yield: 8 to 10 crepes
Prep time: 5 minutes
Total time: 30 minutes
2 cups flour
2 cups milk
1/2 teaspoon salt
(If you want to cut the recipe in half, use 2 eggs and everything else can be halved)
Whisk together the eggs and milk. Gradually add the flour. Add the salt. If the consistency seems a little too thick, such as pancake mix, add more milk slowly until you get a thinner consistency.
Heat a pan over medium heat. You can buy a specific crepe pan but I just use an extra-large pan with room for the batter to spread. Spray the pan with oil, or use shortening if you prefer them a more golden brown, like Gram did. Tilt and rotate the pan to spread batter as thin as possible.
Use approximately ¼ to ½ cup of batter per crepe.
Depending on how hot the pan is, cook for one to two minutes per side, until browned.
These can be filled with savory ingredients like ham, turkey, cheese and spinach or sweet fillings like fruits, chocolates and ice cream.
Or serve them as is with butter, real maple syrup and powdered sugar on top.