Evaline’s Crêpes

Crêpe with butter and lemon
Crêpe with butter and lemon

Growing up, I have many fond memories of my mother in the kitchen, up early on a Sunday morning with the lingering smell of vanilla and rich, steaming coffee wafting throughout the house. These were the mornings my mom would make crêpes, a traditional French dish served savory and sweet resembling a very thin pancake. This recipe came into our family from my great-great grandfather Robert’s mother, a rigid but loving French woman who wouldn’t allow my great-great grandmother Evaline to marry Robert, unless she was able to make perfect crepes. This recipe has been passed down through my grandmother, my mother, and now to me. Everyone in my family who knows it makes it slightly differently. Although what’s really kept this recipe true to the original is the energy, time, and passion that goes into making it for our family and friends, coworkers, and other important people in our lives. My mother used to make it on weekends, I have great memories growing up of my cousins coming over and us all having a huge crepe breakfast together. Crêpes are truly a dish that not only connects us with our family history, but the true meaning of why we make it, to enjoy and experience the happiness and company of others.I hope that this recipe reaches others so they may make them for people they love as well. 
The recipe is as follows: 

  • 3 cups of milk
  • 3 eggs
  • 3 tbsp of oil
  • 2-3 cups of flour

(You can alter your measurements to your desired consistency)cook on medium-high heat, in a non stick pan. Grease before each crêpe. 

Place(s): Champigny-sur-Marne

– AM

Relationship:  Grandchild of im/migrant Grandchild of im/migrant