My mother grew up eating Danish crepes. Slathered in butter and sprinkled with sugar, they served as the perfect snack to welcome her and her brothers home after a long day at school. As an adult, she carried on the crepe-making tradition by mixing up a batch every Wednesday night before my brothers and I left for our weekly catechism class. Served with a bowl of scrambled eggs mixed with fried potatoes, it was one of my favorite meals of the week. I had no plans to follow in my grandmother’s and mother’s footsteps until my oldest brother (who is big on tradition) bought me my first cast iron griddle. Almost twenty years later, I am still using it to make a weekly batch of pancakes so that my youngest can heat one up every morning before heading off to school.
To start your own crepe-making tradition, follow the recipe below.
1. Place the following ingredients in a blender:
1 1/2 cups of milk
1/2 cup of sugar
1/4 tsp of salt
1 tsp. vanilla
3 cups of all purpose flour
2. Blend the ingredients, adding more milk as necessary until the crepe mix is easy to pour.
3. Heat a lightly oiled cast iron griddle over medium high heat.
Note: To minimize the amount of cooking oil that is needed, I purchased the Misto Gourmet Oil Sprayer (which can be used with any vegetable oil). Another option for spreading a small amount of oil onto a griddle is to use a silicone basting brush that is heat resistant to 500F/260C.
4. Pour a soup ladle of crepe mix onto the center of the skillet and tilt the pan in a circular motion so the batter coats the surface evenly.
5. When the bottom of the crepe is lightly brown, loosen with a metal spatula and flip the crepe over to cook the other side.
6. Remove from heat when the second side is lightly browned.
7. Serve hot and refrigerate leftovers.