https://www.cutoutandkeep.net/projects/memeres-crepes • Posted by Kitty
Mémère ( pronounced "meh-may") is a French Canadian way of saying grandma. My Mémère is well known for cooking up huge batches of flapjacks (or crêpes). We were always allowed to eat as many as we wanted and often tried to outdo each other as to who could eat the most. She showed me how to make them so many times but she did not use a recipe. I remember her adding at least a dozen eggs and almost a whole block of butter! Over the years I have adapted what I learned from her and combined it with my love of cooking healthy nutritious foods. My Kids love these crêpes just as much as I loved mémère's.
Mémère ( pronounced "meh-may") is a French Canadian way of saying grandma. My Mémère is well known for cooking up huge batches of flapjacks (or crêpes). We were always allowed to eat as many as we wanted and often tried to outdo each other as to who could eat the most. She showed me how to make them so many times but she did not use a recipe. I remember her adding at least a dozen eggs and almost a whole block of butter! Over the years I have adapted what I learned from her and combined it with my love of cooking healthy nutritious foods. My Kids love these crêpes just as much as I loved mémère's.
Prepare your ingredients. I used dairy free milk, free range eggs and coconut sugar. All of my ingredients are organic but feel free to use whatever you have on hand. You will also need: - a blender - a crepe pan - a crepe spatula - measuring spoons and cups
-Add all ingredients (in the order listed) to your blender and blend for 1 minute. -Scrape the sides and blend again for another 15 seconds. -Let mixture rest in the fridge for at least 1/2 hour. I poured mine into this nifty pancake pen (optional)
-Preheat your pan on medium-high heat. -Lightly coat the pan with coconut oil. Coconut oil is very different from most other cooking oils and contains a unique composition of fatty acids. This makes coconut oil highly resistant to oxidation at high heats. -Pour about 1/4 cup of the batter into the center of the pan with one hand. With your other hand holding the pan handle, quickly rotate the pan so that the batter spreads evenly. This will take some practice if you have never tried it before. -When the top of the crepe no longer looks wet and the edges are looking dry and starting to lift, it's time to flip.
- Cook for another 20 - 30 seconds and then place it on a plate with the rest of the finished crepes. The heat from the crepe on the top of the pile transfers downward each time you add a new crepe. They should all still be warm by the time you finish cooking the batter. If not then just stick the whole stack into the microwave for about a minute.
-Put your favorite fillings inside, roll up and enjoy! My 2 favorite fillings are Nutella and strawberries and maple breakfast sausages with cheese! some other filling ideas are.. -bananas and whip cream -eggs and bacon -brown sugar (my favorite when I was a kid) -jam -maple syrup -custard and fruits This recipe makes about 10- 12 thick-ish crepes. It is also easily doubled and the crepes freeze well too! Place parchment paper in between each one and then roll up. Secure with plastic wrap.