James R. Martell

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Crepes or Jenny Lind Pancakes

Dad said that his Mom used to make this for him. When he left for college, he asked her for the recipe and discovered that it was mostly guesswork! The more often you make it, the more you will get it right. This was a special breakfast that Dad made for and he always had to eat last! Marie Isbell James R. Martell

Ingredients

  • 2 eggs
  • 2 cups flour
  • 3 tablespoons of sugar
  • Milk

Instructions

  1. Mix the eggs, flour, and sugar together in a bowl. Add milk until you have the right consistency, not too thick and not too thin. It should run off the spoon easily as you dip the batter into the frying pan. It should have the ability to flow across the pan to cover the bottom as you swirl the pan.
  2. Use a small amount of shortening in the frying pan and allow it to melt before adding the batter. Spread the batter across the bottom of the pan. Let the crepe cook until the edges become crispy. Shake the pan to loosen the crepe and flip it with a spatula. Cook the other side and serve it on a plate.
  3. Place your filling of choice on the crepe and roll it up. When we were kids, we traditionally used butter, powdered sugar, syrup and/or strawberry jam.
  4. For a more savory filling, decrease the amount of sugar used in the crepe batter.
  5. Makes about 12 crepes.

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