I taught myself to make crepes when I was in high school from a recipe in my mom’s fabric-bound copy of the Joy of Cooking. I was home sick from school (though truly, I wasn’t particularly ill) and needing something to do with my time, turned to the kitchen for entertainment.
The first crepe was terrible (I’ve since learned that the first one always is), but I soon found the right flame and amount of batter to pour and eventually made myself a satisfying stack of paper-thin pancakes. I don’t remember exactly how I ate them, but imagine that either peanut butter or maple syrup was involved.
These days, I make crepes far less often than I’d like, but when I do remember to blend up a batch of batter, I am so very happy to have them on my plate. I’d like to make them a more regular part of my culinary rotation, because they make such a glorious vehicle for jams and fruit butters.
I mostly still follow the Joy of Cooking recipe (they’re called French Pancakes in my edition), but do make a couple adjustments. I use whole wheat pastry flour in place of all purpose and blend the batter using my Vitamix to ensure a lump-free cake. When I want to make a batch that can be used in a savory situation, I omit the vanilla extract and powdered sugar.
Normally, I post these Preserves in Action recipes on Thursdays, but since today is known in some quarters as Pancake Day, I thought I’d move this one up a couple days for the sake of timeliness. I’m so rarely coordinated when it comes to holidays such as these, but there’s a first time for everything!