Growing up, breakfasts during the week were simple to-dos that were quick to eat before scurrying out the door to walk to school.
On the weekends, Mom made what I call “big breakfast”: pancakes and sausage, bacon and eggs, quiche or a family favorite – crepes.
One weekend, my friend and I had a sleepover and my mother made crepes the following morning. She asked if something was wrong with the pancakes. She’d never had crepes before.
She tried them and she loved them.
From then after, every time my friend came over, my mom would make crepes.
Coming from a mostly French Canadian family, it never occurred to me that not everyone had crepes for breakfast. They are just as easy to toss together as pancakes and they cook faster.
Plus, filled with fruit or coated with real maple syrup (or both), you only need two or three crepes to feel full.
1 cup milk
2 eggs
½ cup confectioner’s sugar
1 cup flour
Whisk together ingredients until smooth. Make sure there are no lumps.
Heat a frying pan (I prefer cast iron) on the stovetop to a medium setting.
Coat the pan with a little butter or cooking spray and pour in about a ¼- to ⅓-cup batter into the pan, then tilt the pan in a circular motion to spread out the batter.
Cook for 3 to 4 minutes, until the edges start to curl up and the bottom browns, then flip the crepe and cook the other side for just a minute.
Serve with fruit and whipped cream, warm maple syrup, jam, Nutella or any other toppings you want to experiment with.
Alternative: Add ¼ cup unsweetened cocoa powder and an extra tablespoon of milk to the recipe for chocolate crepes.