So one of my favorite moments when I visit my grandparents is discovering a new recipe and the story behind it.
As a quick background my father’s parents are both immigrants following WWII, my Yaiyia from Belgium and my Popou from Greece. They’re adorable, can’t communicate in each other’s native language, and met at an ESL school in NYC when they were working. ❤️
Anyway, since my Uncle Pieter and his daughter Isabella were in town (they live in Singapore so it’s kinda a big deal when they’re around) my Yaiyia pulled out her crepe recipe from home, followed by two beautiful crepe pans she said were a present from her family in Belgium in the ’20’s. 😳 They looked basically new, ha ha ha.
Then while preparing the batter and cooking she proceeded to tell us that her family tradition for birthdays did not include cake. 🎂 Instead, every year her Yaiyia would make the kids stacks of fresh made crepes heaped with fruit, jam, and soft sugar (a.k.a. Powdered sugar, but I loved her wording so kept it).
The process was amazingly simple, and the ingredients so basic I couldn’t believe I’ve felt intimidated trying to make them before. The only stickler is that the pans are super finicky. You need a specific crepe pan or the results may be varied.
Belgian Birthday Crepes
- 2 cups Milk
- 1Tbsp confectioner sugar
- 250g Flour
- 1Tbsp oil
- Pinch salt
- 3 egg yolks
- 3 beaten egg whites
1. Mix together milk, sugar, flour, oil, salt, and egg yolks until combined.
2. Beat egg whites into foam and fold into batter.
3. To Cook: Melt butter and brush on hot pan. Gently spread a small ladle of batter to thinly coat the bottom of the pan. After a few seconds flip (edges should be firm and golden brown on bottom). After another few seconds remove from pan. Beware of overcooking.
Now I want to buy my own set of pans and get cooking! 🍳