Crepes...another part of my food history. I grew up in a French-Canadian household, and although I don't speak French or cook a lot of French food, I cherish this recipe. It was handed down to me from my mother, who learned it from her mother, who learned it from my great-grandmother, who I remember as "Big Memere". We ate them up too quickly this morning to get pictures. Sorry! Be forewarned... the recipe is typical for those hand-me-downs with little measuring. The measurements I have provided are estimates. Once you do this recipe a few times, you'll come to know what works.

Mix together 1 heaping tablespoon of flour for every crepe plus 4 additional heaping tablespoons. (for example, if you want to make 10 crepes, add 14 tablespoons of flour.) Add one less egg per person eating (for example, if 2 people are eating, add 1 egg). Mix in a pinch of salt and a dash of vanilla (per your taste). Now, stir in milk until the batter reaches a semi-watery consistency. My mother always said to add the milk slowly until it slides easily off the spoon when you dump the batter off of it.)

Heat up a griddle until it is really hot, then add a dollop of crisco. (I've tried to use healthier versions like butter or oil, but crisco really tastes the best.) You know when your pan is ready if the grease is just near steaming. Pour on your batter and quickly spread it out into the thinnest layer possible. In fact, I continue to spread the batter for the first few seconds; the bottom part of the batter will cook quickly, but you can spread the top layers. The goal is to make the crepe as thin as possible. Of course, if you go to a creperie in Montreal, Quebec, or France, they have a snazzy spreading paddle, but the back of a spoon works just fine too. The grease around the edges of the crepe will begin to bubble. Flip the crepe over, and my mother used to tell me that you achieved a successful crepe if, upon flipping over, the edges curled up. Ooh la la!

Remove from heat and stuff with fruit, butter, jam, brown sugar, egg, or whatever your heart desires. My personal favorite...butter and strawberries rolled up, then topped with delicious local syrup! Enjoy!