There are few things in life that bring people together quite like food. And if that food happens to be thin, buttery, and filled with Nutella, well, you’ve got yourself a recipe for lifelong friendships—or at the very least, an excuse to eat a dozen in one sitting. Welcome to the world of crepes.
How Crepes Took Over My Life (and My Marriage)
Growing up, my wife Emily’s younger brother was the Saturday morning breakfast hero. Every week, without fail, he’d whip up a batch of crepes for the family. This wasn’t just a meal—it was a tradition. And as we all know, traditions have a way of sticking around.
Years later, Emily took that family tradition and turned it into something bigger. Way bigger. She started hosting weekly crepe parties, and I’m not talking about a casual get-together with a few friends. No, these were full-blown social events, drawing singles from all over the Salt Lake Valley. Think speed dating, but with Nutella. And let’s be honest, food is the ultimate icebreaker.
If you were single in the Salt Lake area in the early 2000s, you either went to one of these parties or knew someone who did. People met, couples were formed, marriages happened. All thanks to Emily’s love of crepes. Meanwhile, I, the introvert, avoided these gatherings like the plague. Why? Because I am nothing if not stubborn. Socializing with strangers? Not exactly my thing. But here’s the twist—being married to a social butterfly like Emily has a way of pulling you out of your comfort zone.
From Singles’ Nights to Wedding Catering
What started as a casual Tuesday night tradition quickly escalated into something much bigger. People didn’t just want to eat Emily’s crepes at a party—they wanted them at their weddings, their family reunions, their office events. Suddenly, we found ourselves in the crepe catering business. And let me tell you, nothing strengthens a marriage like flipping dozens of delicate pancakes together at 6 a.m.
The best part? Working as a team. There’s something oddly satisfying about feeding a crowd, watching them load up their crepes with fruit, chocolate, and whipped cream, and knowing you just made their night. It was like our own little way of bringing people together—just like Emily had been doing for years.
What Makes a Good Crepe?
Now, if you’re reading this thinking, Wow, I need to get in on this crepe magic, don’t worry—I’ve got you. The key to a perfect crepe?
- A thin batter – No one wants a crepe that feels like a pancake in disguise.
- The right pan – A nonstick or crepe pan is your best friend.
- Low and slow cooking – Rushing leads to burnt, rubbery crepes, and no one wants that.
- Fillings that make your heart happy – Nutella, strawberries, whipped cream, lemon and sugar—whatever makes your soul sing.
The Legacy of Crepes Lives On
While we’re no longer running a full-blown catering operation, crepes are still a staple in our home. They’re the go-to for Saturday mornings, special occasions, and any time Emily decides to remind me that she’s better at making them than I am (she’s not wrong).
So whether you’re trying to impress your family, throw an unforgettable party, or just eat something ridiculously delicious, give crepes a try. You might just start a tradition of your own.
Ingredients
- 2 c milk
- 2 T butter
- 1T sugar
- 1/2 t salt
- 1/2 t baking powder
- 1/2 t vanilla
- 2 eggs
- 1 1/2 c flour
Instructions
- Place ingredients in blender.
- Take 1/3 c of batter and place in the center of a medium frying pan and swirl pan to spread.
- Cook over medium heat until bubbly then flip.
- One recipe makes about 15 crepes.
I love how quick it is to mix up a batch of batter. Just dump all of the ingredients in the blender and then you’re ready to cook. I have learned over years of making them that it is best to let the batter sit overnight in the fridge, but they work either way. I can double the recipe in my Ninja which helps when making multiple batches.
We use our medium frying pans to cook them in and just place 1/3 cup of batter in the center of the pan and swirl. Cook one side until it is bubbly and then flip. One recipe makes about 15 crepes. I usually run 3 pans at a time and can cook 200 crepes in 1 hour.
As a child Emily only ate them with syrup and powdered sugar. Now we make more of a dessert crepe with our favorite toppings being our famous cream cheese filling, homemade hot fudge sauce, and fruit. These are a crowd favorite and are so easy to make! I hope you enjoy them as much as we do!
