Traditions... I love them! We are back in Santa Barbara for a short time to be with our family through the holidays. We got together on Sunday with our children for the first time after being down in the islands. I put a pork roast in the oven with some root vegetables for a hearty comfort meal and invited the family over for dinner. And, of course, Crepes for desert. This has been a long tradition in our home since the kids were little... Sunday night desert Crepes! While the kids were growing up we often had a houseful of their friends and extended family members. Everyone knew about "Sunday night Crepes at the McNary's" and we never knew who would show up, which really made for a fun evening. Nowadays, we are gone most of the time and the kids have their busy lives, so when we are able to enjoy this tradition I really appreciate it that much more.
I think Crepes (little French pancakes) are one of the easiest deserts to make. I first learned to make Crepes in a 4-H cooking class when I was about 11 years old and have been making them ever since. I love to share this desert tradition on Green Flash. If we have only adults on board I usually plate them. If we have children on board I put them out so they can have as many as they like, just the way they like them... a big hit!
Our family's favorite filling items are Nutella (hazelnut spread), bananas, fresh strawberries, blueberries, blackberries and raspberries and fresh whipped cream, my favorite part!
There is no end to what you can fill a Crepe with. Savory Crepes are delicious too. You can even make them gluten free by using gluten free flour. Serve them as breakfast, lunch, dinner or desert.
The ingredients are so simple.
The filling items can be whatever you please.
There are many different Crepe recipes out there. This is my basic Crepe recipe which I have used for years.
Recipe Type: Breakfast, Lunch, Entree, Desert
Serves: 6 to 8
- 4 large Eggs
- 1 1/2 C Milk
- 1 C Water
- 2 C Flour
- 6 Tbs melted Butter
- In a blender combine Eggs, Milk, Water, Flour and melted Butter. Or use a whisk.
- Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). If you don't have a blender available, using a whisk is just fine. Just be sure you've gotten the lumps out of the batter.
- Heat a 12-inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of Crepe is golden brown, 2 to 3 minutes.
- Loosen edge of Crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide Crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)