Crepes are such a simple recipe, but the real work is in the frying, which is a sort of alchemy of heat and timing. Crepes in the pan aren’t something you can walk away from; they need your complete attention, something I’m not always very good at.
When we were kids, Nana Cynthia1 used to make us crepes; always the same delicious topping, lemon juice and confectioner’s sugar. I’m a little taken aback by the weird combos that you can get on crepes – fruit, whipped cream, whatever – when in my opinion, they are always best with just lemon juice and confectioner’s sugar. But really, you can top them with anything, and the savoury or sweet options at creperies are always pretty delicious.
Once, when we were quite young, my sister Sammi decided she wanted to make crepes, and called Nana for the recipe. She wrote it down on a recipe card, where to our amusement she had spelled crepes ‘creapes.’
This is the recipe that Nana dictated to her; we made them last time I was home, and they were delicious.
[yumprint-recipe id=’16’] An odd side-note to this recipe is that we used to make it all of the time, and indeed, on September 11, 2001, we were making these crepes in the morning and my sister turned on the TV just in time to watch the second tower fall live. I think we all remember it pretty well – sitting in the living room watching Peter Mansbridge report, eating crepes, absorbing how crazy it was before heading off to afternoon classes. We remember every time we make them.