weekend breakfast crepes

I’ll let you in on a little secret: I’m not a morning person. Never have been and never will be. Mind you, I’m not moody or grumpy in the morning, it’s just that in between my stumbling out of bed and actually being awake, a fair amount of time can pass. I don’t mind people talking to me, so long as they don’t expect coherent replies. Or replies at all, for that matter. As my mum knows all too well.

S, on the other hand, opens his eyes and is wide awake, ready to start the day. Which makes me a very lucky woman, because when I get up at weekends, breakfast is always ready. I even get to choose what I’d like for breakfast: bacon & eggs, French toast, or crepes. And yesterday I was the lucky recipient of the latter.

When I was growing up, crepes were a rare occurrence and a real treat. Mum would bake them once in a blue moon – for my birthday, or when my girlfriends came over for play dates. Which is why, even though I can eat crepes every weekend now if I like (if I ask nicely), it still feels like Easter, Sinterklaas, birthdays and Christmas all rolled into one!

The crepes from my childhood were made with a ready-made mix. But making them from scratch isn’t all that much more work. And of course they taste a million times better. S likes his with sugar, I like mine with syrup (a kind of molasses, treacle-like thing that I stock up on every time I’m in Belgium). Either way, they are utterly delicious and a wonderfully indulgent weekend breakfast. Did I mention how lucky I am?


S's crepe recipe
200g self-raising flour
30g caster sugar (half of which vanilla sugar)
500ml milk
2-4 eggs (to taste)

Mix everything together and pass batter through sieve to make sure there are no lumps. Butter or oil pan (make sure pan is hot) and add one ladle-full of batter. Swirl batter around into crepe shape. When baked on one side, flip and bake other side. Repeat and then eat.