I inherited this old crepe maker from my mom that I bust out for special occasions. It’s super easy to just dip the hot surface into the crepe batter making perfectly light and crispy crepes. The crepe recipe I use is simply the one on the crepe maker except I use whole wheat pastry flour instead of white flour. We’ve made them for breakfast, dessert, and even dinner crepes – like these Chicken Spinach and Mushroom Crepes. Crepes are good party food to have in your back pocket.
I’m so grateful to have inherited such fun kitchen gadgets from my grandmother and mother – from things like this crepe maker to bundt cake molds and silver serving dishes. Of course, you can easily make these crepes by using a small non stick pan over medium heat. When you pour the batter into the pan roll the pan
around slightly to make the batter spread then flip the crepe when the edges start to peel up.
We made these lemon curd crepes for a friend’s going away party. The crepe maker and mix just sat out so everyone could make fresh, hot crepes as they desired. Topping this time included lemon curd and berries but of course classic nutella and peanut butter could also be added. Whip cream and ice cream too, if you’re making them for dessert instead of breakfast.
Sometimes parties, like this one, are bitter sweet. We celebrated our sweet time with Anne yet are so sad to see her go. I realize that friendships like hers are rare but I’m grateful for the time we had together. We all wished her well with words of encouragement and blessing… and a bountiful spread of crepes, fruit, quiche, and mimosas!
Whole Wheat Crepes with Lemon Curd and Berries
- 1 1/2 cups whole wheat pastry flour, or all purpose
- 3 eggs
- 1 1/2 cups milk
- 2 tablespoons oil
- 1/2 teaspoon salt
- lemon curd
- Put all ingredients in a large bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use (can be made a day in advance). Shake the jar to make sure ingredients are well incorporated before using.
- Pour a few tablespoons of the batter onto a small non stick pan over medium heat. Roll the pan around slightly to make the batter spread then flip the crepe when the edges start to peel up. Repeat for remaining batter.
- Top with lemon curd and berries.