We just got home from a week away…the fridge and cupboards, while not bare, were not exactly bursting with items to inspire much for breakfast. When we were kids, my mom always made a special Sunday morning breakfast: bacon + eggs, omelette’s, or German pancakes (aka crêpes with brown sugar and lemon juice). Looking in through what we had, and not really wanting to either go out for a bite to eat, or to the store to grocery shop, crêpes it was… after all, you almost always have flour, eggs, milk and a pinch of salt around.
These crêpes can be rolled with fruit, topped with whipped cream, or they can be filled with cheese and other veggies/meat. We went with the most basic of basic… brown sugar and lemon juice.
2 cups sifted flour
pinch of salt
3 large eggs
1 1/2-2 cups milk
butter or oil for pan
Sift flour into a large bowl. Add a pinch of salt. Crack eggs and add milk. Whisk together. Be sure to whisk out lumps of flour. The consistency of the batter should be like melted ice cream: thick but smooth.
While whisking the batter, heat up a fry pan over medium high heat. Add a very small amount of oil or butter to pan, once fully coated, and heated up add a ladle of the batter to the pan, swirl around to ensure it evenly spread in the pan. Once the crêpe loosens up in the pan, it is time to flip, about 40 – 6o seconds. Another 30 seconds or so on the second side, and the crêpe is ready.
I take the finished crêpe, place on a warmed plate, I place a sauce pan lid on top to keep warm, cook all and serve.
If you go with the sugar and lemon juice, you need about 3/4 tablespoon sugar and the juice from half a lemon per crêpe. You can serve folded in quarters (as per the picture) or rolled.
These keep really well, cover with plastic wrap and you could easily heat up for the next day.
Makes about 8.