• Crepes
    Recipes

    Crepes

    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 Cynthia ((You can read her diaries from her teenage years in/around London during the Blitz in WWII here.)) 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…

  • Nana Cynthia's Crepes
    Recipes

    Nana Cynthia’s Crepes

    My Nana Cynthia gave this recipe to my sister Sammi when she was about 10; we wanted crepes, so Sammi called up Nana and copied down the recipe from her.  We were all pretty amused to see that Sammi had spelled them ‘creaps.’ To my mind, paper-thin, hot crepes with lemon juice and icing sugar are both the only way to eat crepes, and they are the best treat in the world.  But this crepe is a neutral base, and you can use it for sweet or savoury fillings.  This recipe simultaneously reminds me of my Nana and my sisters as well as Paris, which I’ve visited in the Springtime…