To CC my big brother, thanks for inspiring me to cook and believing in me when I doubted myself.
Growing up in a large family has its advantages and disadvantages. Crepes aka pancakes were a favorite of ours! We looked forward to Sunday dinner as it was a staple. It was indeed a weekly treat that was cherished. I have fun memories of this meal.
The crepe making process was handled by one of my big brothers and egima ( I liked to call him my twin) CC. It started in the evening at about 4pm, he would begin to mix the batter with our white electric mixer (which I got to destroy later). The frying techniques were from the master himself, with three pans going at the same time, he would ensure that the crepes were thin and light as possible. The frying involved a special maneuver of the risk to spread the batter as evenly and thinly as possible Can still see him. Frying usually took hours as we would literally make a ton of crepes. I would work as his assistant so I could eat the first or second crepe while he worked.
Eating the crepes ahh that was a memory on its own. My immediate elder brother ( I have quite a few brothers) would guzzle the pancakes really fast. It was fascinating to watch as he would apply margarine, brown sugar or golden syrup roll up the pancake and put everything in his mouth in one go. He would be so fast we would have to ask him to ‘hit the pause button’ so we could all catch up.
Years later, I am working in a French bakery in Europe and I am given a list of ingredients for making the crepes. Now I learned to make them from my elder brother who didn’t have a recipe and would dump all the ingredients into a bowl except the egg whites. So, I naively began to pour all the ingredients into a bowl like big brother CC taught me, to the horror of the baker.
Anyways back to my recipe, I used whole milk here. Growing up we usually used powdered milk. I made the easier version of the crepes aka my brother’s recipe as its less demanding and less fattening as it only requires eggs, milk water, salt, and flour so you can go crazy with the toppings.
- 1 Cup Flour
- 1 cup milk ( you can substitute with water and some powdered milk.
- 1 cup water
- An egg separated
- A pinch of salt
- In a mixing bowl, add the egg yolk, milk, and water. Beat till combined.
- Add the flour and salt. Whisk until smooth.
3. In a separate bowl whisk the egg white until stiff.
4. Gently fold in the egg whites with the batter till just combined.
5. Heat a non-stick pan over a medium-high heat, Until a drop of water placed in the pan evaporates immediately.
6. Using a paper towel, spread some oil all over the pan till properly coated. Start frying the crepes by spreading about a quarter cup all over the pan till the pan is completely covered.
7. Fry till the edges have turned brown, flip using a spatula and fry the underside for about 2-3 minutes. NB Sometimes the first crepe doesn’t turn out well. Fry till all the crepes are fried.
8. Top with your favorite toppings and serve.
This makes about 5 crepes.