My mouth is watering as I’m writing this post… even though I ate these yesterday morning, I’m tempted to whip up another batch today. They’re just that good. So, backstory first. I grew up eating crepes, not pancakes. With a full on French-Canadian family, it makes sense. My Mémère taught my Mom the recipe and she taught me. It was always a Sunday favorite after church. I will most definitely be teaching my kiddos someday how to make this family recipe. The basic recipe is for a plain, non-flavored crepe but every now and then I like to add a little flavor, like say, coconut!
Hope you all have a great start to your week!
*Photo and recipe by Yours Truly
A tropical version of a traditional crepe recipe. Serves 4 people.
- 2 eggs
- 1/2 tsp. salt
- 2 tsp. sugar
- 4 cups milk
- 2 1/2 cups flour
- 1 tsp. vanilla extract
- 2 tsp. imitation coconut
- 4 tbsp. melted crisco
- 1. Whisk all ingredients together, except for 2 tbsp. melted crisco (you'll use this to grease the pan).
- 2. Heat a medium sized skillet on high with 1 tsp. melted crisco. Coat skillet evenly.
- 3. Pour about a half cup of mixture into skillet.
- 4. Swirl your skillet around in a circular motion until your mix coats the entire skillet. You should have a very thing layer.
- 5. Reduce heat to medium-high and cook until edges start to brown slightly.
- 6. Loosen crepe with spatula or by shaking skillet. If you're feeling brave, flip the crepe by tossing it in your skillet. Or, you can use a spatula.
- 7. Cook for another minute or so until crepe is no longer translucent.
- 8. Slide onto plate and either stack or roll your crepes. For smaller crepes you can stack like I did here. If you use a large skillet, you can roll each crepe like you would a piece of paper.
- 9. Sprinkle with shredded coconut and drizzle with maple syrup!
Bisou Style http://bisoustyle.com/