The other weekend I was faced with the task of coming up with a fun, easy way to feed a crowd of over twenty kids and adults. I was also going to be sharing the kitchen duties with my younger sister and mom. Basically, a recipe for disaster, right? I know you’ve seen how full-blown arguments erupt out of small comments like, “Honey, couldn’t those onions be chopped a bit smaller?” or “Oh, when I make pasta I always put salt in the water, but do whatever you want…” So, I pondered possible menu choices for days until one evening when I was watching the Food Network (guilty pleasure? I think so). It was one of those great shows where a rich, fussy client hires caterers for a party and has very specific wants and needs. In this particular episode some young entrepreneurs were having a party for their friends and employers. To maintain a young, fun vibe they requested that all the food be interactive. It also had to be classy, of course. The caterers thought up the brilliant idea of a crepe bar. And voila! I knew what I would prepare to entertain and please a group of twenty potentially picky children.

Luckily, my family has always used an extremely simple recipe for crepes. You’ll never need to write it down. You’ll never have to look it up to refresh your memory. This is a recipe that you need hear only once and you’ve got it with you for life. We use the same recipe for breakfast crepes (we call them Swedish pancakes) and dinner crepes.

Crepes

3 eggs

2 c. milk

1 c. flour

Whisk the eggs, milk and flour together until blended. Use a measuring cup or ladle to pour batter onto hot, greased crepe pan or griddle. Cook until the crepe begins to bubble, the middle seems set and the edges are brown, then flip. Cook until other side is golden-brown.

See? Didn’t I say it was simple? Multiply the ingredients for larger groups, but keep the proportions the same.

I was in charge of the crepes, my sister made a knockout fruit salad and my mom made her heavenly gooey brownies served with ice cream. The crepes were a major hit. We offered a large assortment of fillings to satisfy everyone’s desires: artichoke hearts, tomatoes, onions, spinach, bell peppers, black olives, sauteed chicken, cheddar cheese, mozzarella cheese. The kids picked what fillings they wanted, we popped the crepes in the oven for 10 minutes, just until the cheese was bubbly, and everyone ate until their tummies hurt!

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