Why not begin the day with the traditional French crepe recipes below? These light crepes are very easy to make and have the delicious Old World taste everyone loves.
Eat crepes suzette anytime for dessert or enjoy them as a comfort food on their own. Believe me, they'll make your day seem extra special.
Allied Cookery (1916)
Mix well 1 pound of flour, 5 ounces of powdered sugar, a pinch of salt, 10 eggs; add 1/4 pint of cream, 1/4 pint of milk, 2 spoonfuls of whipped cream, a liqueur glass of Curaçao and a few drops of essence of mandarins.
Three or 4 tablespoons of this mixture are enough for one pancake. Cook in a pan and when brown on both sides put in a hot covered dish. A good French crepe recipe.
Cream 1/4 pound of butter, add 1/4 pound of powdered sugar, 3 liqueur glasses of Curaçao, 1 liqueur glass of essence of mandarins, the juice of 1/2 a lemon, and 1/8 of an ounce of hazelnut milk. (Noisette de beurre d'aveline.)
Put one spoonful of the sauce in a chafing dish, and when the sauce is hot, put in a pancake, fold it over twice, turn it in the sauce, and serve very hot. Prepare each pancake separately for serving in this manner.
Mix 3 cups of flour, 1-1/2 tablespoons of baking powder, 1/4 cup of sugar, and 1 teaspoon of salt. Add 2 cups of milk slowly, then a well-beaten egg, and 2 tablespoonsful of melted butter.
Cook in the same manner as the first Suzette pancake (above) and serve with the following sauce:
Cream together 1/4 cup of brown sugar and 1/2 cup of butter, add the juice of 1/2 orange and 1 pony* of Curaçao and 1 pony of brandy. Serve from the chafing dish as described for the first Crepe Suzette.
*A pony equals 1 fluid ounce (US).
Mix 1 teaspoonful of flour and 1 teaspoonful of sifted sugar with 1/2 pint of cream or rich milk. Beat 3 eggs separately and stir into the cream. Bake in a quick oven in 3 large saucers. When brown, place one cake on top of the other and spread jam between.
Mom's Recipe Scrapbooks (c. 1920s)
3 eggs (yolks), 1 cup milk, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 cup flour. Mix yolks, milk, salt, sugar, and pour one-third of the mixture on 1/2 cup flour and stir to a smooth paste; then add the remainder of the mixture and beat well. To this add 1/2 teaspoon of salad oil.
Pour enough of the batter into a hot-buttered frying pan to just cover the pan. When brown, turn and brown the other side.
Spread with butter and jelly or add fresh fruit such as strawberries, roll up and sprinkle generously with powdered sugar.
The Book of Household Management (1861)
Ingredients: 2 eggs, 2 oz of butter, 2 oz of sifted sugar, 2 oz of flour, 1/2 pint of new milk.
Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered pie plates, and bake in a quick oven for 20 minutes.
Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. Sufficient for 3 or 4 persons.
With a Saucepan Over the Sea (1902)
Beat 2 eggs with 2 ounces of sugar and a glass of rum. Pour this into a buttered pan with 2 ounces melted butter, cook until set, roll it on a dish, pour a glass of rum over it, light it, send it to the table on fire.
La Cuisine Francaise (1893)
Ingredients: 1/2 pound bread, 3 tablespoonfuls butter, 2 glassfuls apricot sauce, 1/2 glassful rum or 1 glassful Madeira.
Slice the bread, fry it in butter, arrange the slices in a crown on a dish and when ready to serve pour over a sauce made as follows: Mix 2 glassfuls apricot sauce with 1 glassful Madeira or 1/2 glassful rum. Proportions for five persons.