A couple years ago, even though I had the blog going strong, I decided that what I really wanted to have too was an old school, handwritten book or recipe card box. I have always been fascinated by heirloom recipes… quite possibly because I have very, very few.
There are a few things that my mother baked when we were growing up that I remember, but not any real stand by recipes that had been tried and true.
As far as I know, neither of my grandmothers were much into cooking or baking. I say as far as I know because I didn’t ever know them well. My paternal grandmother passed away when my father was still in high school (a tragedy with sickness that never really came home to me with its affect on his childhood until after I became a mother myself) and my maternal grandmother lived far away near Montreal while we lived in Wyoming. I have very, very few first hand memories of her.
I was thinking of this again this week because I’m told that last week was my mothers’ parents anniversary (I think!?) and I have my mom and three of her sisters planning on visiting my home on Thursday.
Did I mention that I sold all of my downstairs furniture this morning? Yeah. I’m an idiot. Anyway, we’ll roll with the punches and make it work.
So. Back to my little recipe binder – it’s just a cute little hard bound notebook that I’ve jotted down a few favorite recipes in. One of which is a modified recipe for crepes that I received in a comment (I think) a long time ago and I hurried and wrote it down. I found the comment and it won’t take me to anyone (I just get an error!) so if this was you Dolce, please speak up so I can find you and say thank you!!
French crepes go this way : 1 3/4 cup all purpose flour, 2 cups milk, 1 egg. Everything else is optional. If you follow this base, you get paper thin crepes with a crispy border versatile for savory or sweet toppings (via Dolce)
I have been making a sweetened variation of these crepes ever since – over two years ago!
My apologies for the iPhone pics again, which really don’t do these justice, but please try them any way!
1 lg egg
2 cups milk
1 3/4 cups all-purpose flour
That’s all you need. For the sweet version I have here I like to add the following – just personal preference. They don’t need it.
1/2 teaspoon sea salt
2 tablespoons sugar
1 teaspoon pure vanilla
4 tablespoons melted butter
Place all ingredients except for flour into a blender and blend until smooth. Add the flour slowly and pulse several times until smooth. Let the batter rest for at least 20 minutes.
Heat a griddle or crepe pan until medium hot. Pour about 1/4 cupful of batter and spread it gently into a thin circle using the back of a spoon. Let it cook on each side until golden, about one minute per side. Serve hot. Makes about 20 8-inch round crepes.