In our pajamas with our hair a mess we hadn't a care in the world, well except for one thing. We cared about our "rolled pancakes." My best friend Joy's mom and dad were famous for their rolled pancakes, otherwise known as crepes. They would stand over the stove flipping the pancakes. As soon as one would come off the pan someone would be holding their plate out to receive it. Butter, jam, syrup, and our very favorite, the cinnamon sugar, would line the table as fillings. Rolled pancakes would be devoured by the dozen. Smiles would be had by all.
I would give anything to sit at that table again with all my best friends. Pj's, wild hair, messy faces and our biggest worry being whether or not we would get the next rolled pancake. Since the miles separate me from my sweet friends I go ahead and do the next best thing. I make an indulgent version of our old school rolled pancakes. I fill them with fresh strawberries and top them with a dollop of whipped cream, powdered sugar, and grated chocolate. I take a bite and smile. In a few weeks I will be 40, but when I eat these crepes I feel like a kid again.
Adapted from Essential Pepin
by Jacques Pepin
3/4 cup all-purpose flour
2 large eggs
1/2 teaspoon sugar
3/4 cup milk
3 tablespoons butter, melted
1-1/2 teaspoons canola oil
Fillings: Any jam or preserves, sugar, cinnamon/sugar, or chocolate. I made a strawberry filling using one pound of sliced strawberries and 1 tablespoon of sugar. I allowed the mixture to sit for about 15 minutes, stirring frequently, until the strawberries develop a little syrup of their own. Then I filled the crepes with the strawberries and garnished them with a dollop of whipped cream and a dusting of powdered sugar and grated chocolate.
Combine the flour, eggs, sugar, and 1/4 cup of the milk in a bowl and mix with a whisk until smooth. (The mixture will be fairly thick.) Add the remaining 1/2 cup milk and the butter and mix until smooth.
Lightly grease the bottom of an 8 or 9 inch nonstick skillet with the canola oil and heat the pan over medium-high heat. When it is hot, add about 1/4 cup of the crepe batter and quickly tilt and move the skillet so the batter coats the entire bottom of the pan. (Work fast, or the batter will set before the bottom of the skillet is coated, and the crepe will be thicker than desired.) Cook for about 1 minute on the first side, then flip the crepe over using a fork, your fingers, or a spatula, and cook for about 30 seconds on the other side. Transfer the crepe to a plate,with the side that browned first down,so that when the crepes are filled and folded, this nicer side will be visible. Repeat with the remaining batter (there is no need to grease the skillet again), stacking the crepes.
To fill, spread each crepe with about 2 teaspoons jam or sprinkle with 1 teaspoon sugar or 2 teaspoons grated chocolate. Fold in half, enclosing the filling, then in half again. Eat immediately, while still warm. You can also roll them as I have.
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