Crepe Lili | Shelbyville Multimedia

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Adapted from the film Welcome to Shelbyville
directed and produced by Kim A. Snyder

Crepe Lili

by Ellen Schneider
“Over the years, certain recipes have disappeared from my family culinary history… but the crepes—ohh la la.”

Crepe Lili

My mother always told us she was a great cook because she grew up in Europe (Luxembourg, to be exact). Who were we—five Southern California kids who lived for Taco Bell—to argue? On special Sundays, she made something she affectionately called Crepe Suzette (she erred: Suzette’s thin pancakes are doused with orange liquor and ignited, sadly, ours never were). Over the years, certain recipes have disappeared from my family culinary history (like her meatloaf with onions, and boeuf bourguignon, which never really had me convinced of the “greatness” of European cuisine…), but the crepes—ohh la la. I make them a la Lili: filled and topped with fresh seasonal fruit, strawberry jam (optional) and sour cream (mandatory) and serve them to my family for breakfast on special Sundays. My mom is gone now, so I especially love them on Mother’s Day.

Ingredients:
2 eggs
1 cup of flour
2 tablespoons melted butter
1 cup milk, plus a little splash
a few pinches of salt
a few drops of real vanilla extract

Filling/topping ingredients
Fresh sour cream
Fresh seasonal fruit
Fruit preserves (optional)

Directions:
Step 1— Mix all ingredients except for filling/topping ingredients into a blender (we had a NuTone) until smooth.

Let the batter rest for an hour or two while you have coffee and read the Sunday paper.

Step 2— Put a tablespoon of butter or two in a hot but not smoking skillet (ours was probably 10”). Swirl the butter around so it coats the pan.

Step 3—Remove the pan from heat, then drop ¼ cup of the batter into the pan, swirl it around so it forms a thin, even layer. Return to heat and cook for a minute or two, until you see tiny bubbles and the edges look cooked and golden.

Step 4— Flip them over to set the other side, for maybe 10 seconds.  Keep going until you’ve used all the batter and have a nice stack of thin, beautiful pancakes.

Step 5—To assemble the crepes, spread a thin layer of sour cream on top of each pancake and then fresh fruit and maybe a bit of jam.

Step 6— Roll ‘em up and sprinkle with more fruit and powdered sugar. Délicieux.

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