Growing up we called them French Crepes. When I went to Denmark, they called them Danish crepes. In Amsterdam they called them pancakes. I also found another recipe calling them ‘Swedish Crepes.’ And a friend of mine who’s Polish said her family called them nalesniki (nah-lesh-nee-kee – thanks Yvette!). So whatever country these crepes originated in, the point is they are the best type of pancake. Now I could be biased since these are the pancakes I grew up on. Crepes are thin and when you eat them rolled up with jam inside, there’s nothing better.
So to celebrate Valentine’s Day, we started our day with a delightful brunch of crepes, fruit, eggs and juice. Later I’ll be making kahlua truffles, so stay tuned. And you may also be wondering if I’m cooking a super romantic dinner for Valentine’s Day. Think again! We’re going to Bistro Francais: a well-known French restaurant in Georgetown. Happy Valentine’s Day y’all!
1 T. butter
2 cups flour
1 3/4 cup milk
choice of jam, honey, syrup or other topping for your crepe
1. Lightly beat eggs in small bowl
2. Add eggs, milk and flour to blender
3. Heat butter in skillet on medium heat. Make sure there is just a light coating. If there’s too much, pour excess butter out.
4. Pour 1/2 cup of batter into pan. NOTE: The trick here is to move the skillet around (it’s all in the wrist) to spread the batter around while you’re pouring the batter. This creates a thin layer. Cook 3 or so minutes on each side.
Voila! We found our favorite was putting berries in the crepe, rolling it up then adding honey on top. Delicious!