I have two bookcases in my kitchen that are filled with cookbooks, as well as a few more shelves and stacks of culinary themes and food history and even a few etiquette books in the rest of the house. At least 100 of them are vintage-era dating back to the late 1800s through the 1960s. I find cookbooks one of the more relaxing of reads. Filled with possibilities and pretty pictures, they make no demands of me other than a visit to my local market. There is a certain charm about old recipes found between worn, food-stained covers. The notations in pencil made by the previous owner and random drips of batter and butter mark a recipe as a time-honored classic.
A few of my classics came from my mom’s kitchen. As I helped her purge the cookbook shelf in her cupboard, we filled a box of her favorite cookbooks and boxes of recipe cards to bring back to my home. One of those well-loved treasures was a soft-cover “Spin Cookery” booklet from 1966 that came with her Osterizer blender. On a wrinkled page stained by egg yolk and milk, I found one of our favorite Sunday night treats from when I was a little girl. I remember Sunday nights as set apart from the normal weekly meals of roast and burgers. Mom would make creamed shrimp on toast or we would pull out the fondue pot and fry cubes of steak in hot oil. Her blender crepes were a spring recipe and fairly exotic compared to the regular Midwestern fare. Dad and I would go out to the garden and pick a bowl of juicy red strawberries, tiny raspberries, and dark purple blackberries. These yummy fruits would be folded into the crepes, then topped with whipped cream and a sprinkle of powdered sugar. Dessert for supper? Yes!
French Pancakes (Also known as Bubbi’s Blender Crepes)
Makes 8 7” pancakes
1 ½ cup milk
1 T melted butter
1 cup sifted flour
½ tsp salt
Put all ingredients into a blender in the order listed, cover, and pulse or process on low until smooth. Heat a non-stick skillet, brush with melted butter, and pour in enough batter to cover bottom of the pan, leaving enough space to be able to flip the crepe. Tip and roll the pan if necessary in order to spread the batter thin and evenly. Brown on one side. When top is nearly set, flip pancake over. Keep warm on a pizza stone or tray in a 170 degree oven until all are made. These can also be served cooled for dessert.
Fill with fresh berries, Nutella, sliced bananas, whipped cream, fruit compote. Roll them up and sprinkle with powdered sugar.
The featured image is courtesy of Annie Nardone and is used with her gracious permission for Cultivating and The Cultivating Project.
Annie Nardone is a flannel-clad, cowboy boot-shod adventurer who seldom travels with a map because joy and surprise are discovered in the journey! Her sincere passion is the reintegration of the arts and humanities with theology and the Christian imagination. She holds a Masters Degree in Cultural Apologetics from Houston Baptist University and writes for Literary Life and the quarterly magazine, An Unexpected Journal. Annie resides in Virginia with her Middle Earth/Narnia/Hogwarts-loving family, and an assemblage of sphynx cats and feline foundlings who read with her daily. In a poll taken among friends, six things that characterize her include: books, C.S. Lewis, spontaneous adventure, Shakespeare, caffeine, and cats.