When I was growing up in California, my four siblings and I would beg our father to make “Daddy’s Special Pancakes” on Sunday mornings. They were paper-thin pancakes that he’d filled with strawberry and apricot jam. It wasn’t until I visited the UK in my 20s that I realised “daddy’s special pancakes” were called “crepes” and in the UK were traditionally filled with a squeeze of fresh lemon and a sprinkling of caster sugar. Then when I visited France, I saw market vendors make very large versions of the pancakes – filling them with Nutella!
Whatever you can them — and whatever you fill them with — crepes are delicious and very easy to make.
Here’s my version of this popular breakfast treat.
Daddy’s Special Pancakes (aka Crepes)
1 and 1/2 cups (200 grams) flour
3/4 cup (175 ml) milk
3/4 cup (175 ml) water
3 Tablespoons butter (melted)
1/4 tsp salt
1/3 tsp vanilla extract
1. With a whisk, mix together flour and eggs. Slowly add in the milk and water.
2. Add salt, butter and vanilla extract. Mix well. The batter should be a thick liquid.
3. Heat a frying pan (I don’t oil) and pour in a ladle full of the batter. Roll around so the batter completely covers the pan. When the liquid is set, turn over, and lightly brown the other side. This whole process takes about one/two minutes. I’ve found the key is a good pan. I use a LE CREUSET Shallow Frying Pan.
4. Put all the crepes on a plate. Serve with a selection of fillings and let the lucky eaters fill themselves. We always have cut lemons and caster sugar, strawberry and apricot jam, and Nutella.