Memere’s crepes are a special treat, usually enjoyed at our family holiday brunch. I’m still not quite sure how she makes these, though today I called her to get the recipe…
Whenmakes these for a gathering, she prepares them a day in advance, and rolls them neatly as shown above for easy transport. They can be reheated, covered, in a warm oven and then gently unrolled, filled with brown sugar or fruits, and topped with maple syrup or whipped cream.
Memere’s Crepe Recipe
(makes 6-8 crepes)
- 4 eggs, beaten
- 1 tsp sugar
- 1 pinch salt
- 1 c. milk
- 1 c. flour
Be warned, Memere started reciting the recipe with, “I don’t really measure, I just throw it all together.” Beat the eggs with the sugar and salt. Slowly beat in the milk, then slowly beat in the flour. It’s best to prepare the batter the day before making the crepes. Refrigerate overnight.
When you take the batter out of the fridge the next day, stir the batter well. You might need to add more milk to it if it has thickened. It should not be “soupy” like regular milk, but a little thicker.
Oil a pan while cold, and use a paper towel to rub the oil around evenly on the cooking surface of the pan. Heat the pan. When the pan is hot, pour 1/2 of a soup ladle’s worth of the batter into the pan, and pick up the pan tilting and moving it to move the batter around to create a flat crepe. The crepe will cook very quickly. Memere didn’t mention whether or not to flip the crepe, but I imagine you would…
I’ll end the recipe, in Memere’s words, “Good luck!” and “You might want to also make a fruit compote with the crepes.”