fruit crepes…and caramely cinnamon banana crepes for Valentine’s Day

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For as many Valentine’s Day’s as this girls kiddos can remember, we’ve always had fruit crepes. They are from an old family recipe for ‘German pancakes’, and as a kid we simply rolled them up with powdered sugar and melted butter inside. I loved them. But as I grew up and had a family of my own, they turned into this plate of goodness.

The ingredients for this little lovely are quite simple. You will need 6 eggs, 2 cups milk, 2 cups flour, 1/2 cup sugar, pinch of salt, and 2 tablespoons melted butter,

It’s easy peasy. In the blender, put 6 eggs,

2 cups milk,

2 cups all purpose flour, (or 1 1/2 cups all purpose flour and 1/2 cup whole wheat pastry flour)

a pinch of salt

1/2 cup sugar

1 tablespoon melted butter

then give it a whirl, scraping down the sides a bit, till it is all smooth.

Pour it into a large bowl. I usually make another blender full of crepe batter so this family can have yummy leftovers.

One can use a lovely round non-stick pan making one crepe at a time, but this girl prefers to use a very old griddle and pour 2 at a time.

Just after pouring a smallish amount of batter on your hot, greased pan-of-choice, carefully give the whole griddle a swirl to spread out the crepes. As you can see, this girl’s crepes are not really round, and a few pot holders have been known to catch a bit of fire from time to time.

Let them cook just a smidge, till the edges bubble, then dry a bit,

Slide your spatula under, giving them a flip to cook for just 30 seconds or so.

They should not be crispy, but soft like so. Continue cooking and stacking. Most recipes say to use wax paper between. That seems a bit tedious to this imperfectionist of a girl. I have never had a problem with sticking. One can even make them a day or two before, putting the cooled stack of crepes into a large ziploc. Just bring them to room temperature before serving, or heat up just a little in the microwave.

Here is the grand stack of goodness.

We usually serve them with an assortment of fruit, whipped creme, maple syrup, and yogurt.

Well. I sort of forgot that my always at home married man was not to be at home at the ‘crepes are ready now’ time,

so trying to keep my boys doing this

 

and not too much of this, was rather quite impossible.
Then this girl got a brilliant mischievous idea of her own…

 

I melted a little butter, sugar and cinnamon till all bubbly,

spread some on 4 crepes,

put thinly sliced bananas on a quarter of each crepe

folded them up,

and put them on fancy plates. I called all the boys over, for I had finally gotten their sneaky little selves away from the pile of crepe goodness, and before I could snap a picture of our waiting-for-dad gathering, all caramely cinnamon banana crepes were gone.

That’s it. Hope¬† our family recipe happily weaves its way into your family’s table-gatherings! ~Tina

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