Cassin Crepes

Cassin Crepes

Chip 

When the kids were young,  I would make these crepes every week for them.   The recipe comes from my best friend Bruno, who is french and finicky, and calm and smart, and rides bikes like me, and also has two daughters about the same age as Mara and Jana, so we raised our daughters together, two guys, two dads, surrounded by women.    Now that they kids are grown, I still make a half recipe for myself every week or so for nice dessert with a banana and some nutella or marrons.

Ingredients

• 3/4 cup flour
• 1/4 cup corn starch (or if no corn starch just use 1 cup of flour)
• 4 eggs
• 1 cup milk or heavy cream or mixture of two
• 1/4 cup sugar, or some brown sugar, or honey or some molasses
• a pinch of baking powder
• some melted butter,  maybe 1-2 tablespoons, julia child would put a stick of butter in, which is just purely insane.
• a little vanilla
• a crepe pan if you have one

Instructions

• break eggs into a bowl, stir up
• Add in other ingredients, mix thoroughly with hand whisk into a batter
• heat up crepe pan good, melt a little butter in pan
• I usually pour the batter into a measuring cup at this point for easy pouring
• add some batter to pan, turn pan around a bit to spread batter around
• first crepe usually takes some time to cook, later ones quicker
• a couple of minutes for first side (until top is dryish, only a minute for the second side)
• slide crepe onto waiting plate. cook next crepe
• Makes + or - 10 crepes
• Enjoy!  Good for breakfast with maple syrup and/or fruit, nutella, marrons (chestnut paste), or for dinner with ham, mushrooms and cheese.   Essentially the crepe is like the french version of a burrito or an american omelet, and you can put almost anything in it and it will taste great.