What is your oldest recipe?

You know the one that you have made at every age and every stage of your life. The recipe that is so dog eared and tattered that it looks like an archeological find. The recipe that you could never bear to retire and is so tried and true you could make it with your eyes closed, the kind of recipe that is so close to your heart it could be considered a friend...

For me that recipe would be Betty Crocker's old recipe for Crepes. My mom used to make these for us when we were children. She served them to us with apple sauce and or cinnamon and sugar. We ate these in the best of times and the worst of times. No matter how bare our pantry was, mom always seemed to have these ingredients on hand. This recipe was my inspiration to learn how to cook and was the first thing I ever made. It was the first thing I have ever prepared for my husband and I still make them often. They have grown up a bit as I prefer to serve them with a fairly potent homemade Grand Marnier Caramel Sauce, but the basic recipe is still my old stand by. Just thinking about them makes me wonder what one recipe has stood by your side since the beginning.



Good Old Betty's Crepes

1 1/2 cups all-purpose flour

1 tbls. sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups milk

2 tbls. butter, melted

1/2 tsp. vanilla

2 eggs

Mix together the dry ingredients in a medium bowl. Add the remaining ingredients. Mix with a beater or by hand with a whisk until smooth.

Lightly butter a 6-8 inch non-stick stir fry pan, or crepe pan. Heat over medium heat until bubbly. For each crepe, pour about
1/4 cup of batter into skillet. You may need slightly more for a crepe pan. Immediately rotate pan so a thin layer of batter covers the bottom.

Cook crepe until light brown. Run a wide spatula around the edge to loosen, turn and cook the other side until light brown.