Pour the crepe batter into a heated nonstick skillet.
Turn the crepe after about 2 minutes.
Add your favorite fillings.
My second-grader had an assignment last week in which she was supposed to tell what made her unique. She had a hard time comprehending the idea, so we began to make a list her favorite things.
I asked what her favorite breakfast food was -- and she didn't have to think twice. "Crepes!" she said. When your daughter tells you that her favorite breakfast is your crepes, well you just want to make them for her.
So Saturday morning I made crepes. I don't have any special equipment, but I do have some practice. My advice is not to give up if the first couple don't come out looking great.
I use two 10-inch nonstick saucepans and have them both going at the same time. The key is to make sure they are heated before you add the batter. As the crepes finish cooking, I stack them on a large dinner plate. They don't need to stay hot, but this keeps them moist and flexible for rolling.
While I'm making the crepes, my family gets out the ingredients for the fillings -- a variety of items which can include peanut butter, Nutella, apricot preserves, raspberry jam, plain cream cheese, sliced bananas, sliced strawberries and blueberries. When it is time to eat, we fill the crepe with the combination that sound good. (The peanut butter-Nutella-banana crepe is the runaway favorite at our house.)
When my second-grader saw the crepes Saturday, her face lit up like a 100-watt bulb. I was glad that my crepes could make her happy -- and even define a part of who she is.
What food defines who you are? Is there a favorite dish your mom made that you can still taste in your mind today?
This recipe is adapted from Mark Bittman's book "How to Cook Everything."
Crepes2 cups milk
1 1/2 cups flour
Dash of salt
3 eggs
3 tablespoons butter, melted
In a blender, mix milk, flour and salt. Add the eggs and blend; and then the butter and blend.
Heat a nonstick saucepan over low-medium heat. When hot, pour batter in, swirling it around so it forms a very flat pancake. (This may take a little practice.) Cook for about two minutes, until the crepe is dry on top. Flip it over and cook another minute or so.
Fillings are up to you.
