Crepes Fitz

Home ovens are relatively new on the kitchen scene. Long before our grandparents were sliding cake pans into insulated baking boxes,they were content with frying pans. Sometimes we forget the tasty bits of baking we can turn out of a skillet. Beyond traditional American pancakes, we have English muffins, griddle scones, latkes, blintzes and French crepes. Any number of sweet and savory batters can be baked in a frying pan with minimal energy, little skill and fast preparation.

Crepes aren’t fancy food, they’re simply pancakes. You’ll need a reliable pan, and once you start pulling perfect crepes off the shining surface, you’ll find it fun. With a few crepes on hand when the strawberries come in, you can have a dessert straight from New Orleans. Rolled around a ribbon of cream cheese and covered with warm sweetened berries, Crepes Fitzgerald will be welcome on your table any day of the week.

Crepes Fitzgerald

2 eggs

½ cup (scooped) all-purpose flour

¼ teaspoon salt

2 tablespoons vegetable oil or melted butter

½ cup milk

2 tablespoons water

To make 12 medium crepes: whisk eggs with flour and salt. Blend in oil or butter and gradually beat in milk. Cover and allow batter to stand at least an hour (or overnight in the fridge). Thin batter with 2 tablespoons water before cooking.

Heat a crepe pan or no-stick skillet until drops of water dance over the surface. Very lightly butter the pan and begin to ladle in the batter 2–3 tablespoons at a time. Swirl, flip and cook second side. Continue to cook the cakes, but there should be no need to butter the pan again.  Stack crepes on a plate to cool.

2 ounces cream cheese

2 tablespoons sour cream

2 tablespoons butter

4 tablespoons sugar

2 tablespoons water

1 pound strawberries, sliced (3 cups)

Mix softened cream cheese with sour cream. Fill 6–8 crepes with strips of the cheese mixture the size of a stick of gum and roll each crepe like a blintz (or a small burrito). Set aside at room temperature or cover with foil and place in a warm oven.

Melt the butter in a large shallow skillet; stir in sugar and cook briefly. Add water and boil quickly to a thick syrup. Gently stir in strawberries and spoon the hot sauce over the filled crepes. Serves 4.

                                                                         Mary Jo’s cookbook is available at


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