Crepes, Crepes, and More Crepes!

In my household they’re known as ‘skinny pancakes’ and have been a highly requested special breakfast since I was a kid. Crepes are very versatile as they can be made sweet or savoury! Our family recipe is from my Norwegian great grandma who used to make them for my mom when she was a child as well. They are super simple to make and use familiar ingredients that you’re likely to already have in the fridge and pantry. See below for recipe and ingredients.

The most challenging part of making them is ensuring the pan is the correct temperature before pouring the batter in, and mastering the flip without ripping it. Unlike typical pancakes, the batter has a more liquid consistency, making them very thin and therefore extremely delicate! In my family, we’ve always joked that the first crepe never turns out how it’s supposed to- it’s the tester crepe! Once the pan is fully heated and generously buttered or oiled, you’re typically in the clear. When the crepe is fresh out of the pan, you then add your filling, roll it up and enjoy! My favourite filling to add on special occasions is raspberries, a thin spread of greek yogurt and drizzled with maple syrup. On a typical before-school morning if we’re lucky enough to have them, butter and syrup or jam does just fine!

The recipe for these crepes is:

• 3 large eggs
• 1 cup whole milk (we substitute for oat milk)
• 2/3 cup room temperature water
• 1 cup plus 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, melted
• Cooking spray or butter to grease the pan

We just put everything in the blender and mix until it is smooth, about 30 seconds to ensure there are no lumps. After blended, we let it sit for 10 minutes and then grease the pan while it heats up over medium heat.

The recipe says you can add 2 tablespoons of finely chopped fresh herbs such as dill, thyme, parsley, or marjoram to the batter to make them savoury.

ENJOY!