Real Recipes From Real Home Cooks ®

mom's rolled pancakes-crepes

(3 ratings)
Recipe by
Bonnie Beck
Route 66, AZ

No one in the world made as good a Crepes, or as we called them "Rolled Pancake" as my Mom. I've eaten more Crepes in some of the best resturants and hotels from coast to coast, hoping someone could match her's or at least come close. At my age it isn't going to happen. I know she learned to make Rolled Pancakes from my grandmother. The recipe, which I just measured out tonight, is well over 100 years old.

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 55 Min

Ingredients For mom's rolled pancakes-crepes

  • 1 c
    flour, unsifted
  • 2 c
    whole milk, plus 3 tblsp, milk
  • 1/4 tsp
  • 1
    large egg
  • 1/2 c
    cold butter

How To Make mom's rolled pancakes-crepes

  • 1
    Most of the time she would make them for breakfast with butter and maple syrup. Other times she would stuff them with sour cream and jam. Then at times she would stuff them with creamed salmon or chicken for dinner. Then there were times she would stuff them with cream cheese, pudding, custard, or whipped cream with fresh or canned fruit for dessert. My brother's favorite way of eating them is to sprinkle powdered sugar and squeeze fresh lemon juice on top. My youngest son's way is just to eat them plain. (He's kind of a strange kid, he hates sauces and anything syrupy. But we all as kids would just grabbed any left over ones, later in the day...and eaten them plain.
  • 2
    You'll need a good skillet. I have a number 2440 skillet I especially use to make these. My mother just used her old cast iron skillet.
  • 3
    Place the flour, egg and salt in a bowl. Add half the milk and mix till there are no lumps. My mother used her mixer. I just use a whisk. Once you have no lumps add the rest of the milk and beat till well incorporated. Let it rest for 30 minutes. Then add the 3 tablespoons of milk and mix in. It's going to be a thin batter.
  • 4
    Heat your skillet till it's hot and add a 1 teaspoon butter. You need to hear the butter sizzle in the skillet. Swirl the pan to coat the bottom and little up the sides. Return to heat. Now add less then a 1/4 cup of batter to your pan and quickly swirl the dough to cover the bottom totally. Turn the heat down just a tad, but you still want your pan to be hot. Brown and turn..brown. Place the crepe on a plate that has been placed over a pan with simmering water to keep hot. Repeat process. You kitchen might get a little open a window and turn on the exhaust fan. My son did take a picture on his new cell as soon as he figures out how to send the picture I will post it.