Crepes, or Swedish Pancakes as they were called in my childhood, are such a perfect small meal for one, standing in the kitchen and not making a fuss over a meal. My mom would make Swedish pancakes on weekend mornings (now typically served the morning of a holiday), with melted butter and cinnamon sugar. How could I not have loved and still love that? My youngest brother has eaten a ridiculously large amount of them in one sitting…I think it was 30-something pancakes. We are a family that loves these thin pancakes, and find it’s the easiest dinner I can make on nights when I’m on my own. (And obviously, can be made for more than one person).
Basic Crepe Batter Recipe:
Pâte à Crèpes… Thin, light, and luscious!
From Famous French Desserts
Preparation Time: 5 minutes
Cooking Time: about 30 minutes
Ingredients (for about 15 crepes):
2 cups Flour
2 1/2 cups Whole Milk
2 tbsp. Butter (melted)
Pinch of Salt
1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
Vegetable Oil (for pan)
How to Prepare Batter:
1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter.
How to Make Crepes:
1. Pour a small amount of batter into small 6″ diameter non stick pan (or Crepe pan) that has already been coated with melted butter.
2. Rotate the pan so the batter covers the bottom of the whole pan
3. In about two minutes, flip the pancake to cook the other side, about 1 minute. You are looking for the pancake to be creamy yellow in color, with just a little browning to it.
4. I make multiple pancakes and as each one is done, throw onto an oven safe pan in the oven, at 170 degrees to keep warm until ready to devour.
1. Butter and cinnamon sugar (a personal favorite)
2. Nutella and bananas (I ate these nonstop when I was in Paris)
3. Go savory – melted cheese with sauteed mushrooms and peppers
4. Jam with powdered sugar