Crepes in our family is a 40 year strong tradition. I grew up eating crepes. My mom cooked them mostly when strawberries were in season and they were one of my favourite breakfasts. I’m sure I must have bugged her to make them all the time. She would serve them with a cooked strawberry sauce, fresh strawberries and sour cream. Sometimes, if we were lucky, we would get whipping cream or cool whip as it was popular back in the 1980’s.
The past decade has seen an explosion of Crepe Cafe’s. From Robson Street in Vancouver to Market Mall in Calgary. I love trying the sweet and savory options and then coming home and experimenting! The kids tend to stick with the sweet variations but we get kind of crazy with our add ins. Husband too, he’s gone as far as breakfast sausage and peanut butter. Did I mention we are crazy? Don’t knock it until you’ve tried it, I grew up eating breakfast sausages with peanut butter and it’s actually very tasty!
Several years ago I invested in a good crepe pan and crepe making has become much easier. Most of the time I follow the path of my mom with my own flair added in. Toppings include some sort of cooked citrus infused berry sauce, fresh fruit, jam, peanut butter, nutella, chocolate chips, cinnamon sugar, marshmallows (s’more crepes are delicious) and once in awhile I even whip up some fresh cream.
Here is the crepe recipe we use. This recipe makes up to 24 crepes, but most in our family eat 3 each at a serving. The rest get frozen for next time.
Recipe published July 2013
- 2 1/4 cups all purpose flour
- Sprinkle of salt
- 6 eggs
- 2 1/2 cups milk
- 4 tbsp butter melted
- cooking spray
- IN a bowl whisk together flour and salt. In a second bowl beat your eggs, add in your milk and melted butter. Mix well. Add egg mixture to flour and whisk until smooth.
- Heat crepe pan or saucepan and spray with cooking spray. Using 1/4 cup measure, scoop some of your crepe batter up and into the pan. Working quickly swirl the batter around the pan until it makes an even thin circle and coats pan. I use an 8 inch crepe pan.
- Let cook about 1 minute or until brown on bottom. Using a spatula to assist, flip crepe over and cook until an additional 20-40 seconds or until bottom is lightly browned.
- Remove from pan and set on a platter. Continue until all batter is used re spraying pan with cooking spray as needed.