Weekends with the grandparents are always a treat, both for the grandkids, the grandparents, and parents who get a weekend to themselves. Growing up, Grandpa Frederic made what he called French pancakes for a special breakfast treat, a tasty indication of his French ancestry. His mother along with her six sisters sailed from Le Havre in 1896 to make their home in San Francisco.
My own children attended a French school in California. Madame was an iron-willed task master, but still believed in treats for her well behaved students. As soon as the kids were old enough to handle hot pans, Madame turned the job of cooking over to them. Crepes were quick and easy.
Spread with a little butter and sprinkled liberally with sugar, crepes are a perfect snack. Here is a recipe from Thermador that is a little fancier, a better choice for dessert than breakfast.
Chocolate Crepes by Thermador(makes about 8 crêpes)
Ingredients
For Crêpes
2 eggs
3/4 cup flour
1/4 tsp salt
1 tbsp sugar
3 tsp cocoa, unsweetened
1 cup whole milk, or combine 1/2 cup light cream and 1/2 cup water
2 tbsp butter, melted
1-1/2 tsp Chambord® raspberry liquor
1/4 cup heavy cream
1/2 tsp almond extract
For Chocolate Sauce
4 oz. unsweetened chocolate
1/2 cup. sugar
1/2 cup evaporated milk
1/4 cup butter
1/2 tsp vanilla
Directions
Crêpes
Blend all ingredients together in a blender on medium until smooth, then briefly on high. Let the batter rest in the refrigerator while preparing the chocolate sauce.
Chocolate Sauce
Melt chocolate, sugar, milk and butter over low heat or a double boiler until smooth. Use the ExtraLow® setting if using a Thermador cooktop to prevent scorching. Add vanilla, stirring constantly. Remove from heat, still stirring, to retain smoothness.
Crêpe Preparation
Remove batter from refrigerator and stir gently to ensure it is properly mixed. Then heat a 10" frying pan (to make an 8" crêpe) over medium heat. Using a pastry brush, sweep the bottom and sides of pan with butter to coat, then add approximately 1/4 cup of the batter with a ladle, swirling with the ladle to coat the pan evenly. Cook over medium heat until edges are firm and the crêpe can be turned easily. Turn and cook briefly on the other side, turn onto plate, drier/browner side of crêpe down (this is the first side you cooked). Repeat. This batter makes about eight crêpes.
Assembly
Take a crêpe, "good" side down, and fill the center portion with the chocolate sauce and roll the crêpes. Add 1/4 c. of heavy cream, whipped with a bit of almond extract and top the crêpes with a good dollop of the heavy cream. You may also add raspberries and a bit of orange zest and sugar. Finish with a dusting of confectioner's sugar.
See European-style range top options at Fine Lines.
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