There is something about crêpes that have a special place in my heart! Just the smell evokes pleasant memories of my college days. Although crêpes seem like an elevated brunch food for the Francophiles, it was actually a cheap eats for me in my university days. Crêpes A Go Go was on the way back to my boarding house and I’d catch a whiff of the delicious, inviting crêpes. It was also a place where I discovered this thing call Nutella! This wonderful hazelnut spread that you can just eat right out of the jar. They used to have jars of this stuff piled next to the window.
As a poor college student, I loved going to Crêpes A Go Go because they offered savory and sweet crêpes at an affordable price. $6 could get you a meal-like crepe with ham, cheese, and mushroom while $3 could get you a sweet and deliciously simple lemon butter dessert crepe. I was sad to hear that they had closed down.
I learn that crêpes are actually very easy to make. Whenever I feel nostalgic or whenever I feel like being a loving wife and mom, I would make my family their favorite–strawberry with Nutella topped with whipped cream. It feels like such a sophisticated brunch item yet it’s so effortless. Just don’t tell my family! I rather they continue to think that I’m working hard to make them crêpes. I like when they thank me profusely for it.
To make things easier, I always prepare 2 extra containers of dry ingredients so I would have it ready whenever I’m in the mood for it.
Sheila Lukin’s All Around the World Cookbook is the first cookbook I’ve ever purchased. It’s older than my kids and has remained with me through 9 moves–from college thru now. I love reading about the recipes along with her travels. This basic Swedish pancake/Crêpe recipe is from her cookbook but with some slight modifications.
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 large eggs
- 2 1/2 cups milk
- 2 tablespoon melted butter
- 1 tablespoon butter for cooking the crêpes
- Nutella (optional)
- Strawberries, sliced (optional)
- Whip cream (optional)
- Whisk eggs and 1 cup of milk in a bowl.
- Add dry ingredients (flour, sugar, salt) together and whisk into the egg mixture.
- Whisk in the remaining 1 1/2 cup of milk.
- Whisk in the melted butter.
- Melt about 1/2 teaspoon of butter onto a hot non-stick skillet over medium heat, making sure the butter is evenly distributed.
- Ladle about 1/3 cup of batter into a 10-inch skillet, making sure the batter is evenly distributed.
- Cook the crêpe until the edges are golden brown (about 1-1 1/2 minutes). Then flip over and cook the other side for an additional 1 minute.
- Transfer crêpe to a plate
- This is optional. Obviously you can top the crêpe with anything you want, but strawberry and Nutella are a favorite with our family. Spread Nutella and add sliced strawberries. Fold in half and then into quarters. Top with whip cream.
For easier prep, combine dry ingredients into a few containers or plastic bags so you’ll always have the dry ingredients ready at a moment’s notice. When ready for use, just add to the wet ingredients.