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Crépes Anytime

by Jane Worthington-Roth

Without exception, each year my four children would request crêpes for their birthday dinners. Granted, it’s like having dessert for dinner, but it was such a treat that we all enjoyed the digression from our otherwise healthy, well-balanced meals. We used to enjoy these crêpes simply coated with butter and sprinkled with brown sugar then rolled up but the variations are endless! Serve the crêpes with powdered sugar, warm applesauce, Nutella, a drizzle of pure maple syrup – whatever suits your fancy. You don’t need a special crêpe-pan to make these delicious treats – a small frying pan with rounded sides or 8-inch skillet will do!

In a bowl, combine:
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar

Add in:
2 cups milk
2 slightly-beaten eggs
½ teaspoon pure vanilla extract
2 tablespoons butter, melted

Beat well until smooth. This batter will be a lot thinner than pancake batter, allowing you to make delicate paper-thin crêpes.

Lightly butter the skillet and heat until the butter is bubbly. Pour about ¼ cup of batter into the skillet and immediately roll the batter around the pan so it has a uniformly thin coating. Cook on medium heat until light brown and the edges begin to curl up a little, then gently turn over and lightly brown the other side.

This is one meal where I usually stand at the stove monitoring 3 pans of crêpes, dolling them out throughout the meal, so each person has a freshly made warm crêpe on their plate. But you can cook all the crêpes ahead of time and keep them warm in the oven, if you’d prefer.

This recipe makes about 12 crepes – generally enough to satisfy 4 people.

Remember, the best of friends serve up BerkshireStyle delicious breakfasts!