Sunday, September 25, 2011


Crepes are one of life’s delights. Relatively simple to make, they have somehow acquired a mystique that is usually reserved for more finicky dishes like soufflés, or aspics. Crepes! The very word sounds decadent and, well, “fancy”. And so it was with joy that I recently accepted the offer of my dear friend Ann Tindall to make some for me when I stayed at her house. Ann is a gourmet cook who isn’t afraid of anything, (though you really don’t need to be afraid of these!) and she made some killer crepes that we garnished the heck out of – with Bacon and Other Delights!

Ann used a recipe from Better Homes and Gardens Cookbook, which is a time-trusted tome, but here I provide a recipe from a well-known writer of food articles from Vogue and The Saturday Evening Post in the 50s and 60s: George Bradshaw. I picked his 1969 book of “Suppers and Midnight Snacks” because, heck, I’m feeling kind of fancy, myself! See his version below, complete with brandy, vague measurements, and un-explained instructions. Of course this was written by a writer first, a cook second! And though you may giggle at him, as I did, he knows his crepes. Make up a batch and see for yourself – whether it be for a romantic midnight supper, or for a lazy morning with a friend. Experiment with fillings (lobster comes to mind in the first case) and enjoy!

“Crepes are handy things to have around the house,” he says. “They give a certain panache to a meal…If they have a drawback, it is that they are monotonous to make – pancake after pancake – so I advise you to put a bit of Scarlatti on the kitchen hi-fi. It helps.”


1 cup flour

Good dash of salt

3 eggs

7 tsp of melted butter

1 Tbsp. brandy

1tsp grated lemon rind

1 ½ cups milk

Place all ingredients in electric blender and run until batter is smooth. You must let this batter rest for a couple of hours. Don’t ask why, just do it.

A utensil that is highly convenient for this operation is a crepe pan, although an iron skillet 6 inches across will do. You also need a spatula.

To cook, heat the pan and drop a small piece of butter into it, then tip the pan in all directions so that its surface is well greased.

Pour a small amount of batter, 1 or 2 tablespoonfuls, into the pan, and then tip the pan again in all directions so that this small amount of batter covers the entire surface.

In about a minute lift up the corner of the cake and look; if it is golden brown, it is done. Run a spatula under the cake, turn it, and in another minute it will be done.

Repeat until all batter is used up. Remember to start each time with a little hunk of butter and watch skillet. It must not get too hot.

From this recipe: 18-20 crepes.


  1. Excited! This boozy version is a must try! Thanks for this post, love it!

  2. Thanks again to you, babe! Next time, I'll cook for you! xo

  3. Remember when your Dad nearly ruined my crepe pan by cooking bacon in it?

  4. I know, ouch! Never again shall bacon be prepared in that pan, trust me ;)

  5. My husband and daughter mastered crepe-making for mother's day for me. Quite delightful. But of course when one thinks of crepes, one thinks of the Galloping Gourmet, the gigantically obsequious Graham Kerr, whose show on PBS I loved as a child. It would probably make me vomit now! Great post!

  6. Mimi, that is the best Mother's Day!! And I do LOVE Graham Kerr (his book is right here LOL) but I actually liked the other recipe better. I'm saving GK book for his lobster, since he describes how to "extinguish" them gently. That is, if I ever have the guts to make lobster ;)