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Carole’s Spectacular Crepes

From the recipe box of travel writer Carole Terwilliger Meyers.

Carole's Spectacular Crepes
Carole’s Spectacular Crepes

When I asked my 4-year-old granddaughter what she wanted me to make for dinner, her face lit up with a BIG smile and she announced, “Crepes!”  She loves them as much as her dad and her auntie always did.  This is my mother’s recipe and now mine.  Though it makes enough for three or four people, it is my experience that there is rarely anything left over.  When there is, I just finish cooking each crepe and roll it up without toppings, put it on a plate, and cover with plastic wrap–to be removed from the refrigerator and then microwaved to reheat.  Leftovers don’t usually make it to the next day.  I usually cook these in the kitchen and deliver them one at a time, as they are ready, to each anxious diner, and I get a turn, too!  I bring each plate back into the kitchen as a refill is ready. 

6 eggs
Mix thoroughly in blender.

2 cups milk­­­­
3 Tbl. canola oil (or olive oil)
            Add and blend a bit more.

1½ cup flour
2 tsp. sugar
Add and whip until smooth, stopping a few times to scrape down the sides with a spatula. 

Heat a medium-size iron skillet to medium temperature.  Lower temperature slightly, and moisten iron skillet with a little butter.  Pour about ½ cup of batter into skillet and lift the pan to swirl batter until it completely covers the bottom lightly.  Cook about 1 minute, or until batter is dry on top side.  Slide a pancake turner underneath to loosen the edges and bottom then quickly and gently flip it (this takes a little practice).  Cook another minute or so.  Place onto a large dinner plate and serve with lingonberry jam or any other jam or a favorite fruit.  Place filling in the center, then roll up the crepe and sprinkle with powdered sugar. 

Serves 3 to 4. 

(; copyright Carole Terwilliger Meyers)