I Can Make Crepes Too!

My lucky kids have been on the receiving end of many sleep-overs and playmates with homemade crepes.  Yum.  My son came home and said “Mom, how come you don’t make crepes?”  I used to make crepes when I was doing some recipe testing, but I guess the kids were little and don’t remember.  And yes, it had been a while.  We have them at the farmer’s market, so it’s not like they’re crepe deprived.  So first I said “well, I don’t have a crepe pan”.  Then my son said his friend’s parents don’t use a special pan.  I thought and said to myself “Hmmmm, I don’t make crepes because I taught you to make pancakes, and then I get weekend breakfast off”.  However not to be outdone on the sleep over circuit I’ve started making crepes.  These are actually super easy and only need a few basic ingredients.  So far we’ve been eating them with squeezed lemon and powdered sugar and/or bananas and berries.  Next breakfast for dinner I’m going to try some savory additions.

 

As the crepe maker, plan to stand over the crepe pan for a good 30 minutes as you make one at a time and kids just keep wanting more.  That’s why I have no pictures too.  I got too busy cranking out crepes.  I understand how the crepe maker at the farmer’s market feels as his line grows and he mans two special crepe griddles.  I tried to get my son to try making them today but he was a bit worried about holding the pan over the flame, to tilt and get the batter to spread.  We’ll just keep practicing…

 

Basic Crepe Recipe from Allrecipes.com

Makes about 8-10 crepes, so I usually double the recipe to keep up with the kid demand.

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons butter, meltedIn a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. 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 the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot and add toppings.

 

Share

Belly Up to the Bar – the Ice Cream Bar in SF

A few weeks ago I saw the “Hot Spot” section in the SF Chronicle and knew my family was going to have to make a pilgrimage to The Ice Cream Bar in Cole Valley.  We had a full day in the city starting with the SFMOMA.  On Sundays they have fun and creative kids crafts and art activities which my kids really enjoyed.  It also gave my husband and I a bit more time to look around at the art we sometimes hurry past because the kids aren’t engaged enough.

Next we headed to Cole Valley.  We realized we were hungry, so we’d have to put have dinner before heading for ice cream.  We found a new favorite for my son, Crepes on Cole.  My son loves crepes.  This was a good pick because of all the choices of sandwiches, salads and crepes.   There was something to please everyone.  They even had almond milk for my daughter – hurray.

Finally it was time to hit the Ice Cream Bar.  There was a small line out the door for this cool neighborhood spot.  Inside there are a few small tables and a bar at the ice cream coolers and another bar in the back.  It’s a bit overwhelming at first.  You have to navigate the system and lines depending on what you order.  Plus keep your eye out for a table or stool.  The front ice cream case is for ordering ice cream, sorbet and sundaes.  The back bar which looks more like an adult bar (lots of bottles and potions and shakers) is for phosphates, floats and egg creams.  Yes, all those old fashioned favorites are hand made here.  The person behind the bar even crushes ice by hand with an old fashioned metal crusher.  I hadn’t seen one since I was a kid.  Luckily my kids got stools and shared a root beer float (homemade rootbeer of course).  My husband and I stood and had scoops of coconut and chocolate ice cream.  It was all very yummy.  I’d love to take my parents back.  My mom talks about ordering phosphates and hanging out at the local soda fountain with her friends.  I have a feeling this is more crowded and hip, but I think it would bring back some tasty memories and stories just the same.

 

Share