What comes to mind when you think of a Mother’s Day meal? To me, all my mom’s famous dishes immediately pop into my head as a reminder of her love for cooking and baking. Borsch, Apple Pie, Lemon Pie, Jams…Mmmm. But one dish stands out above the rest. It’s what my mom is known for, and it’s what I think of first when I think of my Mama. It’s my Mom’s Infamous Crepes. She makes them plain, stuffed with berries, stuffed with farmer’s cottage cheese, and stuffed with meat. All of the variations she makes are absolutely delicious. The good news is, crepes are not that hard to make! Once you get the hang of it, possibilities of serving them are aplenty. Today I’ll share with you my Crepes Recipe that you can make for your mom (or with your Mom) as well.
Mother’s Day Crepes Recipe:
- 2 cups all-purpose flour
- 1 tbsp white sugar
- ½ tsp salt
- 2 eggs
- 2 cups milk
- 1 cup of mineral water or seltzer (or regular water is OK, too)
- 3 tbsp. vegetable oil
- extra oil for the pan or oil spray
1.Whisk flour, sugar, and salt together in one bowl.
2. In another bowl, whisk milk and eggs together.
3. Add milk and egg mixture to the flour mixture.
4. Mix it well, until there is no visible clusters of flour left.
I usually whisk by hand, but you can use a hand mixer.
5. Add mineral sparkling water or regular water until the mixture’s consistency is of a very heavy cream. It should be runny, but a tad thinker than milk.
6. Let the batter stand for 10 minutes.
Some people use special crepe pans, like this one. I honestly don’t think it’s absolutely necessary in order to make yummy and pretty crepes. My Mom has used the same pan for many years, and guess what, her crepes always turned out great. I use a regular frying pan by Calphalon with ceramic coating.
7. Oil the pan evenly before starting frying your crepes.
One way to do it is to take a cotton ball, dip it in oil and wipe your pan with it. Another way to do it is to drop about a teaspoon of vegetable oil on your warm pan and swirl it around until your pan is evenly covered with oil. Or spray your pan generously with oil.
8. Wait until your pan is heated through.
Now this is where it get interesting and a little tricky. You might need a little practice holding your pan and swirling it around. What you need to try to do is to loosen up your wrist and make circular motions while holding the pan with one hand. It might seem a little awkward at first, but after a little practice, you will get the hang of it.
9. Now it’s time to start making the crepes!
After having practiced your pan action moves, take a pan in one hand and a ladle with about ¼ of a cup of batter in the other and pour the batter at the top of your slightly tilted pan.
Let the batter run down the pan, while you are tilting and swirling your pan in circular motions. Once the batter has filled the bottom of your pan, put it down on the stove and let it cook just a little bit.
Watch it closely because the batter is thin, and it cooks rather fast.
10. Once you see that the edges of your crepe are browning and curling up even, it’s time to flip your crepe.
Take a spatula (I usually use the smallest rubber spatula I have, like this one) and run it right under the browning edges of the crepe, lifting it up just a little bit. After that, grab the edge of your crepe at the top of the pan and slowly lift it off the pan, Then, flip the crepe on the other side and place it back on the pan in one smith fast motion.
Here’s a video that shows exactly what I am talking about.
Or you can check out this video tutorial for flipping your crepe using a spatula.
It should only take a few seconds to brown the other side. Don’t walk away! 🙂
11. After your crepe is browned on the other side, run the spatula under the edge again, grab your crepe and transfer it to the plate.
12. Repeat until all the batter is gone!
You may want to leave your crepes in a stack and decorate them with fresh flowers and berries. Or you may fold them in half or 1/4th, or roll them up in little tubes.
Freshly whipped cream and berries go nicely with crepes. You may also stuff them with meat or cottage cheese. Or crack an egg into it and bake it for a few minutes. But that’s a recipe for another time and another occasion.
This Crepes recipe would be a great option to serve for breakfast or brunch. But, as we often have, you can also serve them as a nice light dessert if served with berries and whipped cream. Happy cooking! And to all Moms reading this—Happy Mother’s Day and THANK YOU!
I hope you enjoy your Mother’s Day, and if you try this Crepes recipe, leave me a comment and let me know how they turned out.
And if you are looking for a fun craft to do with your kids for Mother’s Day, check out this DIY Fingerprint Jar Vase! It will surely brighten up a Mother’s Day!