Crepes, "Gram's Roll-Up Pancakes

Eating "roll-up" pancakes at gram's house was a special treat.  Didn't know they were called crepes until married, but since learned they can be filled and used for terrific desserts, like blintzes or crepes suzette.


I've seen them made with cocoa with a little sugar added for chocolate crepes; and used as lasagna noodles.  One time I used them use for lasagna roll-ups!  Another time as stuffed manacotti.


Whenever grand kids stayed with gram, she made her "special breakfast" with bacon and eggs on the side.  It was one of the first recipes I ask for to impress my husband with culinary skills after marrying.


Of course they became a family favorite for our kids, and now for our grand kids. They're worth the time, but really don't take much more time than making regular pancakes.  


They freeze well by folding in half and layering flat between squares of waxed paper.  I make a batch to freeze, then reheat  in the microwave for a quick breakfast.  


They're tasty enough with butter, syrup, jam, and/or powdered sugar, but with sides of juice, fruits, bacon, sausage and eggs they make a terrific brunch presentation.


Similar in taste, but much thicker, I also make a German pancake (Dutch Baby) cooked in the oven in a large fry pan for feeding several people at once. My Dutch Baby Pancake was featured at 12-Tomatoes.com in March 2012.

Crepes, Gram's Roll-Up Pancakes
3 eggs
1/2 tsp. salt
1 1/2 cups milk
1 cup flour
oil or butter to lightly brush skillet

Beat eggs.  Add and mix remaining ingredients until well blended.  Fry one at a time on medium high, pouring a thin layer of  batter to cover the bottom of  6-8 inch skillet brushed with butter — about 1/4 cup of batter.

Tilt and rotate pan to spread batter thinly around pan. Fry until set with small bubbles and lightly brown on one side, (about a minute) flip and brown other side, about 30 seconds.  Roll up with spatula and place on a platter. Keep platter warm until ready to serve.

Let each person unroll and fix their own with butter, jams, powered sugar and syrup. Makes 12-16 crepes. Approximately 2 to 3 per serving. Serves 4-6.

Estimated cost: $1.60 or less;  .40 cents a serving or less.

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