Since the holidays just aren’t complete without copious amounts of cooking, baking, and [inevitably] eating, I decided to use some of my treasured time at home to make a Dolan family traditional dish: French crepes. I grew up with my Grandmama frequently making crepes for me and my sister on mornings we spent with her. Natalie and I were crazy for them, and often had competitions on who could eat more, and more quickly. I think my record was 8 crepes as fast as Grandmama could crank them out.
Since Grandmama is no longer around, I enjoy making crepes in her memory. Although it will never be the same experience as sitting on the kitchen counter and handing her eggs to crack in the mixing bowl, I’m happy that a little piece of her lives on each time I create this dish.
Recently I have been adding a “secret ingredient” of orange zest to give the crepes an additional citrus element. If you haven’t tried it before, I highly suggest it! You won’t be disappointed…
1 cup all-purpose flour
1/2 cup water
1/2 cup milk
2 tsp melted butter
1/4 tsp salt
1/2 tsp vanilla
orange zest to taste
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, vanilla, orange zest, and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat [I suggest using a little bit of vegetable oil]. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until small bubbles appear in the batter [the bottom will be light brown]. Loosen with a spatula, turn and cook the other side. Serve warm and with your favorite fillings. My all-time favorite is just sugar, but maple syrup, Nutella, and assorted jams are delicious too!