When I was growing up, I lived a long way from my grandmother, my mother’s mother. But on the rare
occasion that I was sick and staying with her, she would make my favourite foods, in an effort to get me to eat. And one of my favourite things was pancakes – as we called crepes, when I was young. My grandmother made them so wonderfully – in a pan with lots of butter, served with lots of sugar and lemon juice, rolled up! (I confess that my grandmother’s pancakes were even better than my mother’s!!)
So it was with great joy that I made this month’s recipe.
The Alton Brown recipe was really great. It was simpler and possibly more delicious than the recipe that my mother gave me about 20 years ago, or the other one I have used many times, from The Commonsense Cookery Book (compiled by The Public School Cookery Teachers’ Association of New South Wales, 1960).
And as we were going to have it for dessert, I decided to wrap each crepe around balls of raspberry-swirl ice-cream, and served with some raspberries.
But they were so good, that I had to have some more.
This time, I had them just like my grandmother made them, rolled up with lots of lemon juice and sugar – truly perfect!
Plus, I have some batter left, and lemon juice too, so I think I might have to have more tomorrow!