I like to try a new recipe at least once or twice a week! I have tons of recipes that I cycle through but I don’t have many cookbooks. I have one, actually. French Country Cooking by Mimi Thorrison . I’ve made crepes hundreds of times, each time using a different recipe until I bought Mimi Thorisson’s cook book. Now I only make these crepes. Mimi’s Cinnamon Crepe recipe is hands down the recipe that I make the most in our home. I make a single batch AND a QUADRUPLE batch once every month to make everyone in church. That is how much I love it! They freeze and refrigerate SO well. Spend one morning making these and you can have breakfast for a week or month! Depending on how you want to store them, then just pop them in the microwave when you’re ready treat one! Instant breakfast! ! And today I am going to share how I make Mimi Thorisson’s Cinnamon Crepe recipe with all of you today.
You can buy her cook book for yourself here.
Mimi Thorisson’s Cinnamon Crepes
2 Tablespoons / 30 G Unsalted Butter
2 Cups / 500 mL Whole Milk
1/3 cup / 65 G Sugar
2 Large Eggs
1/2 Teaspoon Vanilla Extract
1 1/2 Cups / 180 G All-Purpose Flour
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1/4 Teaspoon Fine Sea Salt
1 Cup / 250 mL Heavy Cream
2 Tablespoons Melted Butter
*Modified from the original*
- Over the stove, melt the butter in an 8″ sauce pan. Then remove from heat.
- Beat the sugar and eggs together until fluffy.
- Add milk and vanilla.
- Use a separate bowl and mix together all of the remaining dry ingredients.
- Mix together the dry mixture with your milk mixture until combined.
- Stir in your melted butter.
- IF you have time, cover the crepe mixture and place it in the fridge for at least 2 hours, preferably overnight.
- (If you refrigerated mixture overnight, re-mix well) Heat up an 8″ saute pan, over medium-high heat. Spoon about 3 tablespoons (1/8 cup) onto the pan and keep swirling the pan until the batter covers the bottom of the pan surface.
- Cook for about 1 minute. Carefully flip the crepe and cook the other side for 10-30 seconds.
- Transfer to a covered dish and keep cooking the remaning batter the same way, stalking one crepe on top of the other. You can also transfer prepared crepes to a plate and use an inverted plate when finished to keep warm.
- When you are ready to serve, whisk the heavy cream until stiff peaks form. Cut up strawberries. Bring out melted butter and sugar.
- Fill Crepes by spooning 1 tablespoon of whip cream and strawberries/melted butter/sugar. Fold in half and then fold in half again to form a triangle.
- Serve immediately.
Mimi always has a cute little excerpt before her recipes and she tells how this recipe is actually from her mother-in-law, and how her mother-in-law would have an “army of children waiting impatiently by the stove” . When I read that I found it so funny. That is exactly what happens when I make these for my family. If I made only one thing for breakfast for the rest of their lives, they’d be perfectly happy if it were these crepes! Be sure to try it and see for yourself!
Thanks for reading!
Come back every other Monday for more of my Favorite Recipes In The House Of David!