One of my fondest childhood memories involves spending weekends at my grandma’s and waking to the sweet smell of crêpes. Topped with just butter and brown sugar and rolled into a tight tube, that crunch of the brown sugar wrapped in the warm crêpe was such a treat. My older sister, Julie, continued the tradition for me, and she showed me how easy it really is to make these thin French pancakes.
Now my family loves to make crêpes on the weekends, and we have really upped the ante on the fillings! We still start with our first crêpe – Grandma-style with just butter and brown sugar. Then, depending on what we have in the fridge, we fill the center of the table with a variety of fillings and go to town. Here are some of our favorites:
Pineapple upside-down: heat a mixture of pineapple and brown sugar
Bananas foster: heat a mixture of banana and brown sugar
Peanut butter and jelly or honey
Nutella, either alone, or with peanut butter, strawberries, or bananas
Strawberries and/or blueberries and whipped cream – with chocolate syrup for an extra treat!
Gently whisk together:
1 cup flour
1/4 cup sugar
1/2 tsp salt
1 cup milk
Heat skillet (two if you can manage it to speed up cooking process) and melt butter across the bottom of pans.
Pour mixture into a thin layer in bottom of skillet. Flip when light brown and brown other side.
Keep warm until ready to eat.