I was up in NJ last weekend helping my grandma move from her home in Queens, NY to a new apartment in an independent living facility in NJ. It was a great success. We also had time to get together as a family to have Sunday brunch. We made a family classic: crepes.
Lilly Pancakes (Crepes)
– 3/4 cup all purpose flour
– 1/2 teaspoon salt
– 1 teaspoon double acting baking powder
– 2 tablespoons powdered sugar
– 2 eggs
– 2/3 cup milk
– 1/3 cup water
– 1/2 teaspoon vanilla (this was always our job growing up..making sure to get a good sniff of the vanilla)
1. Sift together dry ingredients.
2. Beat 2 eggs.
3. Mix together liquid ingredients ad eggs.
4. Pour liquid into sifted ingredients and wisk gently (don’t worry if there are some clumps).
5. Heat skillet (the size you want you crepes).
6. Grease skillet (we use pam but oil is good too…this needs to be done before each crepe is put on the skillet).
7. Use 1/3 cup measure to scoop batter into skillet. When adding the batter, tip the skillet to spread the batter evenly over the bottom of the entire skillet.
8. Cook on medium heat.
9. When first side is brown, flip crepe and brown the other size. We like them pretty light, and my sister and dad are the masters of the flipping skills! 10. After all the batter is used up, serve with vanilla yogurt, cut strawberries, other berries, and/or nuts. 11. To prep the perfect crepe, place the crepe on your plate, spread yogurt on the whole thing and then add a fruit topping in the middle. Roll up the crepe and enjoy!
I hope you can get as much pleasure out of this recipe as my family.