A Modern Mother’s crepe recipe; aka “Daddy’s special pancakes”

0 Flares Filament.io 0 Flares ×
Call them what you like … crepes, pancakes or as in my family "daddy's special pancakes. They are super easy to make and delish!

Call them what you like … crepes, pancakes or as in my family “daddy’s special pancakes. They are super easy to make and delish!

 

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)

Ingredients:

1 and 1/2 cups (200 grams) flour

3 eggs

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

 

Directions:

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.

Enjoy!

Use a shirk to make sure you get out all lumps. The crepe batter is thin enough to pour easily, and not too thick.

Use a whisk to make sure you get out all lumps. The crepe batter is thin enough to pour easily, and not too thick.

Pour a ladle full (about 1/4 cup) of the batter into a hot frying pan. Swirl around until the batter sets, then flip over.

Pour a ladle full (about 1/4 cup) of the batter into a hot frying pan. Swirl around until the batter sets, then flip over.

A out house, making crepes is a family affair. We put out all sorts of fillings - lemon/sugar, strawberry jam and Nutella.

A out house, making crepes is a family affair. We put out all sorts of fillings – lemon/sugar, strawberry jam and Nutella.

 

 

Of course the best part of making crepes … is eating them! Yum.

Of course the best part of making crepes … is eating them! Yum.

0 Flares Twitter 0 Facebook 0 Filament.io 0 Flares ×
Follow:
Share:

9 Comments

  1. 05/02/2014 / 20:59

    ooh yum yum yum, sliced banana and toffee syrup for me : )

  2. susanna
    23/01/2014 / 15:57

    Try making them all at once and then having them fill themselves???

  3. Expat Mum
    21/01/2014 / 00:49

    Oh how weird. My 10 y/o has spent the day making crepes (we’re off school for Martin Luther King Day). Then he turned to me and send “Aren’t these the pancakes you make?”. Every once in a while I remember about Pancake Tuesday and make these, but I definitely grew up in England calling them pancakes.

    • susanna
      23/01/2014 / 15:55

      You should start a pancake tuesday in the US!

  4. 19/01/2014 / 17:24

    oh look at that smiley face! crepes are always yum to eat!

    • susanna
      23/01/2014 / 15:56

      …and easy to make…

    • susanna
      23/01/2014 / 15:56

      are you related to my daughter? 😀

  5. 19/01/2014 / 11:39

    We love them so much we often make a whole meal of them – cheese and ham, ratatouille, chocolate flake and banana. Only trouble is Mum never gets to sit down!