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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

Growing up in a household with Canadian parents, crepes were pretty much a staple.  My mom made them for us all the time.  I remember coming in from playing out in the snow with my brothers and my mom would make us crepes and hot chocolate.  Mmmm.  My mom’s recipe was flour, eggs, and milk.  I tried to get the combo right, but my crepes never came out as good as hers. They were always too thick, not light and fluffy.  That is until I found the recipe that works for me.  I found it in one of the flyers the grocery gives out.  Simple ingredients, great taste.  

adapted from Big Y

1 1/4 cups milk
1 cup all purpose flour
1 egg
1 tsp vegetable oil
1/4 tsp baking powder
2 tsps pure vanilla extract

In a blender or with hand mixer, combine all ingredients.  Blend until smooth.  Heat a nonstick skillet with flared sides over medium-high heat.  Remove from heat.  Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet.  Return to heat.  Cook about 1 minute or until light brown.  Flip crepe with a spatula and cook the other side for about 30 seconds.  Cool crepe on paper towels.  Repeat with remaining batter.  Makes about 12 crepes.

I love crepes they are so versatile.  We usually eat them for breakfast with pure maple syrup (no Aunt Jemina stuff).  My husband is Argentinian so he grew up eating them with dulce de leche.  They are also great with Nutella and bananas or just plain fruit.  I have even used them for dinner in place of pasta when making manicotti.  Oh the taste is incredible.  So much better than pasta.  I just leave out the vanilla extract.

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