Buttery, golden crêpes, with just a sprinkle of sugar or a warm, luscious filling, are one of the simplest, most appealing, and most versatile of all desserts. They are easy to make ahead and freeze, and a snap to whip up at a moment’s notice—what’s not to love! In fact, my earliest cooking memory is making crêpes or “roll-up pancakes,” as we used to call them, for my little brother and me while watching Popeye cartoons early on Sunday mornings. My mom taught me how to do it so she could get a little extra sleep! We would roll them up with grape jelly on the inside and confectioners’ sugar (probably way too much) on the outside. Hmmm, wonder if our kids, Kelly and Evelyn, want to learn this recipe….
You can also make the batter by combining all the ingredients in a blender. If you do it this way, it is important to let the batter rest so that you get the air bubbles out.
For savory crêpes, just omit the sugar and add a tablespoon of chopped herbs (such as chives, tarragon, or thyme).
