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Three Generations, One Crepe Recipe

14 December

Crepes Recipe

For as long as I could remember, I would rush home from school to find the sweet smell of fresh crepes filling up the air. It doesn’t matter how old we get, some things never change and remain with us for as long as we hold on to them. For me, the sweet smell of delicious fresh crepes that carried through the entire house and take me back down memory lane to my childhood; is one I never let go. So much in fact that we have continued with the tradition to this day.

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My grandmother used to tease me that if I did well in school, fresh crepes would be waiting for me when I got home at the end of the week. I think I missed a week or two, but we kept our promises for the most part. Several years later, my mother continues with this tradition and even though we are all grown up, she still spoils us with crepes every time we visit.

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Over the years my diet has changed to keep up with my health and with that came some adjustments to this recipe. At first, there was some resistance from my mother, but she soon opened up to try my version as well. I’ve included both recipes for those of you who wish to enjoy my mother’s version as well as my own.

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Sometimes all you need are simple crepes to remind you of something special. For me, these crepes signify three generations of women coming together in the kitchen and learning from each other as we continue to make one of our favourite brunch dishes. As we exchange ideas and recipes, we continue to do what we love, make food from the heart for those we love.

I’ve included the ingredients for both recipes with the same instructions. Enjoy!

Crepe Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • A grandmother & mother’s recipe
  • Ingredients:
  • 1½ cup of all-purpose flour
  • 1 cup whole organic milk
  • 3 organic free range eggs
  • dash of sea salt
  • 1 tbsp. olive oil
  • 1 tsp. vanilla extract
  • 2 tbps. butter
  • powdered sugar to sprinkle

  • A daughter’s recipe
  • Ingredients:
  • 1 ½ cup of buckwheat or oat flour
  • 1 cup oat milk (you can substitute with almond milk or cashew milk)
  • 3 organic free range eggs
  • ¼ tsp. vanilla bean powder
  • 1 tbsp. walnut oil
  • dash of sea salt
  • coconut flour to sprinkle
Instructions
  1. In a large bowl, mix the flour and the eggs. Gradually add in the milk and stir everything together.
  2. Add the salt and vanilla and mix well together.
  3. Heat the frying pan over medium high heat. Pour ½ cup of the ladle for each crepe. In a circular motion ensure the batter coats the surface evenly.
  4. Turn the crepe over after two minutes, or once the bottom is light brown. Cook the other side.
  5. Serve warm.

My favorite toppings:

1. Apricot Jam inside the crepe
2. Fruit Compote inside the crepe (berry or plums are so delicious)
3. Lemon juice, zest and coconut sugar
4. Fresh berries
5. Sprouted Almond Butter with Cacao Powder and Banana slices
6. Fresh clementines & cacao nibs (featured below)

crepes

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Wish everyone a safe and healthy holiday season.

Love,
Elli

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Comments

  1. I love how you shared both recipes.. I will have to try out each version and compare, these crepes look delicious.

  2. Omg these photos are just so dreamy!!

  3. I am obsessed with this post, your website, and YOU. So proud of you. xoxox

  4. Just made these for our New Year’s breakfast. We had them with sliced pears,apples, coconut oil, nut butter and honey. So good! A new tradition for us! I want to eat them with everything 🙂

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