Crepes Pour Ma Mere

Find my original article here

She’s your go-to woman for advice, for style, and for, you know, birthing you. She’s your

Photo by Karl Kuchs

mother and she deserves a lot more than to wait in a crowded brunch line somewhere, wiping the sleep out of her eyes with all the other mamas in town.

Instead, treat your mother the French way: whip her up a batch of crêpes. This recipe has been derived from a trusted French source of mine, someone who knows how to treat her mère right. Your options for fillings are endless—you can even go savory and leave out the sugar (I’m partial to Gruyère and parsley myself).

And if your mother isn’t in the same city as you this weekend, make them for yourself and eat them while you Skype with her or talk on the phone and tell her how great she is. Fair warning though, she’ll probably be a little jealous.

Ingredients:

  • 3 1/2 tablespoons butter, unsalted
  • 1 cup flour
  • 4 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 packet of vanilla sugar (or 2 tablespoons of regular sugar if it’s all you have)
  • 1 tablespoon rum or Cointreau

First, melt the butter in the microwave, or on the stovetop at medium-low heat. Set aside.

Next, take a large bowl and whisk together all the ingredients (except the butter) together until smooth. Then, stir in the butter. Let the mixture rest for about 30 minutes (or as long as it takes you to prepare coffee or tea if you’re in a hurry).

After the mixture has rested, bring a small skillet to medium heat. Grease lightly with butter.

Using a ladle or a measuring cup, spoon the batter (1/4 cup for each crêpe) into the bottom of the skillet. Then lift the pan from the heat and twist it slightly from side to side, covering the surface with the batter. Remedy any holes with more batter as needed.

Let the crêpe cook until brown freckle-like spots appear, one to two minutes. Flip, and cook on the other side for less time, about a minute.

Repeat this process with the rest of the batter, re-buttering the skillet as needed. Stack finished crêpes on a large plate and cover with a clean tea towel to keep warm.

Serve with lemon juice and sugar, Nutella or fresh sliced strawberries.

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