For breakfast today I made crêpes, from scratch, because I’d been thinking of them for several weeks. One of my daughters gave me the recipe back in 1993, and I have no idea where she got it. The crêpes are easy to make and taste a lot like the ones we bought on street corners in Paris.

Easy Crêpes (Makes 6 large or 9 small ones.)
3 eggs
2 cups milk
Dash salt
¼ tsp vanilla
1 cup flour

butter for the pan
toppings: butter, sugar, cinnamon, jam, Nutella, sliced bananas, apple or cherry pie filling, etc.

Put a nonstick skillet on medium heat and let it get warm while you combine the eggs, milk, salt, and vanilla, Mix well. Stir in the flour. Put a pat of butter in the pan. Add about ½ cup of the mixture and tilt pan to spread into a large circle. Cook for a few minutes until nearly dry. Turn the crêpe. Cook another two minutes or so. Place on waxed paper, covered with a towel, in warm oven. To serve, butter the crêpe and add topping(s) of choice. Fold and eat with hands.
This morning, I made a third of a recipe because I was the only one at home, because it’s easy to divide this recipe into thirds, and because a freshly made crêpe is the best! (I used 1 egg, 2/3 cup milk, 1/3 cup flour, etc., and made three crêpes.) While I was making them, it occurred to me that if one crêpe satisfied me, I would save the other two for another day. But I was hungry, so I would wait and see.

When they were done, I spread a crêpe with butter and white sugar—my favorite way—folded it into eighths, and took a bite. Yum. I could taste the crêpe, the butter, and the sugar mingling together. I ate mindfully and then got distracted by how mouthwatering the folded crêpe looked. I should take a picture for my blog, I thought. No, I countered, that would mean finding a colorful plate, and by that time it’ll be cold and not as good. From there, my mind wandered to my list of things to do today, and the next thing I knew, the crêpe was gone.

Although I had set placed a jar of jam* on the table, I chose butter and sugar for the second crêpe as well and savored the first mouthful, but I didn’t think about my hunger signals. Instead, I ruminated about a proofreading project I had done for a friend yesterday, wondering whether I had been too honest or too complimentary, and the crêpe disappeared.

With no hesitation, I spread jam on the third and last crêpe. All I can remember is the initial bite, because my mind was racing ahead to the next thing on my agenda. After the dishes were rinsed and put in the dishwasher, I realized my tummy was plum full, a little too full. In hindsight, two crêpes would have been just right. But they sure were delicious—what I tasted, anyway!

*Trader Joe’s Apricot Jam

8 thoughts on “Crêpes

  1. Hey! I had lost that recipe! I’m so glad you posted it!

    I got that recipe from a fellow grad student when I was at UW. His father was a chef in Paris and he was studying electrical engineering. He seemed to have inherited the family cooking ability though. One night he had several of us francophones over for dinner and he served crepes salees with a pate for dinner and crepe flambees with an orange rum sauce for dessert. While he was cooking, he gave me a tutorial on the crepe batter. Somehow over the years I lost the recipe, so I’m very glad to have it back!

    Thanks Mom!

    1. How funny, Laurie! Maybe the recipe I have is the original. Looks like your handwriting, lol. I didn’t realize how authentic it was. Thanks for letting me know.

  2. I think mindful eating is for people who don’t eat the majority of their meals with young children. 😉 I’m too busy saying, “chew with your mouth closed” or “no smearing your soup on the table” or “stop kicking your brother!” to pay attention to every mouthful. Maybe that’s why you find it boring to eat without distractions…for so many years, you had a busy family distracting you!

  3. Thanks to everyone for their comments;
    When father was fishing in Idaho many years ago, a young friend was along with a neighbor and my father was eating a donut, the young friend said “I like donuts”.
    So, Norma, I like crepes!

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