This recipe has been all time favorite in my family. When I was a kid, my grandmother used to make these crepes for breakfast. They are good while still hot. Later, my mom started using a savory filling, and transformed breakfast food into lunch or even dinner. A year and a half ago when I was still in graduate school, there was a food truck in front of the university where every Monday they were making crepes. They offered different flavors, both sweet and savory. The line of people was sometimes too long but those crepes were worth the wait. Unfortunately, the people who were making the crepes moved on to different kind of business. It was good while it lasted because these crepes most definitely reminded me of my childhood.
Now let’s talk about the filling. Last spring while I was still on the East Coast, I purchased about 8 quart boxes with strawberries from a farm in Delaware. At first, I bought only two boxes. I went home and I tried them out. They tasted so delicious, nothing like the ones they deliver from California in plastic containers. They were the same strawberries I used to eat from our garden back home. I was so excited and I went back to the store to buy 6 more boxes. I remember spending all night making strawberry jam. It turned out that this jam was the perfect filling for the crepes.This year I have to make more but I am not sure if they will have these same strawberries at the farm I go to in Illinois.
I make crepes once a month now on a weekend for breakfast. Making the batter is quite easy, and even if you make more of it, you can save it in the fridge for the next morning. Here is the recipe.
pinch of salt
milk (it’s best to make them with whole milk but reduced fat milk works too)
- Whisk the eggs in a large bowl.Slowly start adding the flour until a thick, homogeneous mixture is formed.
- Add a pinch of salt. Mix.
- Pour in a little bit of the milk, and mix so that there are no lumps. Keep adding milk until the batter comes to the right thickness.
- Grease a hot pan with some butter. Pour in a ladle of the batter and swirl around to completely cover the bottom of the pan (the batter spreads uniformly and the thickness of the crepe is even). Make sure that the bottom is golden brown before flipping the crepe: it takes 2 minutes depending on the heat.
- Once the crepes are ready, you can add strawberry or other kind of jam on top of each crepe, and roll them.