Simple Crepes

Saturday morning means a big/different breakfast morning. Christy knows that in our household growing up, we ate crepes, like a lot. And they were gooooood, and even better, they require 3-4 ingredients.


My uncle makes these every single time we visit his country home in Sutton, Quebec, from ever since I can remember. We eat about 10 of them each (we are 7 in our family), and he just keeps making them until we are about ready to pass out. Our little brother Guillaume was always the one who ate the most, and it was so annoying since he was just another person in our crepe line-up who never beat it! You see, to make the perfect crepes, you need a cast iron or a crepe pan. My uncle had one, and therefore make each crepe one at a time, and there were about 10 of us sitting around the table waiting out turn.


Let me tell you, it was always worth the wait. Top that with REAL (non of this Aunt Jemima business) Canadian Maple Syrup.




1 cup eggs (usually 4 large eggs)
1 cup flour
1 1/2 cups milk


Mix ingredients together thoroughly in a blender or with a whisk (but you may have clumps of flour, no worries they will still be delicious).


Heat you pan on medium high (more of the medium side than on the high). Melt some shortening on there between every crepe. Poor about 1/4 cup of batter and quickly turn the batter around the pan until it coats it barely, one layer. It may take a few tries to get the perfect amount of batter, but you want as thin of a layer as possible. if I have too much, I just poor the excess batter back in with the rest of the batter. You fry it for about 30-45 seconds, flip it and fry on the other side for 15-20 seconds.

Warning: your first crepe will be a disaster.

If you succeed, let me know how it went! You will have become a REAL french canadian cook.

This should yield about 8-9 crepes.

Rating: if done right, a perfect 10.

Cathy