Handwritten recipe resting on an open cookbook. Text overlay: family History Blog Exclusive Recipe.

A little Tasting History – Family History Recipes bonus content for you! 

Sadly, one of our chefs wasn’t able to be with us on tasting day so we couldn’t try their dish along with all the others we’ve shared with you. Thankfully, they shared the written recipe and now you have a chance to check it out! 

Here it is, exclusively shared on our blog, the recipe for Heather’s “Gram’s Susies, aka Crepes.” 

Recipe: Gram’s Susies, aka Crepes

My recipe inspiration comes courtesy of my maternal grandmother who prepared crepes for me and my sister when we were children. This was a special treat at her house, and she always happily obliged when we pleaded for them after a sleepover. Gram was born in Maine and proudly came from a long line of French-Canadians. In fact, French was her first language. For reasons unbeknownst to me, she always referred to any kind of crepe as “Crepes Suzette”, aka, the famous dessert that comes smothered in flaming orange liqueur. Crepes Suzette was then shortened to Susies. She most certainly was not serving us flambeed breakfast, but somehow the name stuck and we lovingly will forever refer to crepes as Susies.* She always served them with brown sugar and sometimes strawberries, which is still my favorite way to enjoy this family classic. - Heather 

*Bonus content: Below is a copy of a letter written to my sister in 1997 that confirms the correct spelling of Susie, direct from the source.

Short handwritten note in cursive from Gram to Heather's sister. In the first paragraph, the word

Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup milk
  • ½ cup water
  • 1 tbs sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 tbs butter, melted

Directions:

  • Whisk all ingredients in a large mixing bowl until well combined, or preferably combine in a blender for 30 seconds. For best results, chill the batter for several hours or overnight.
  • Heat a lightly buttered griddle or non-stick frying pan over medium-high heat. Pour approximately ¼ cup of batter onto the pan. Tilt and swirl the pan with a circular motion so that the batter coats the surface evenly, the thinner the better.
  • Cook 1-2 minutes until the bottom has turned light brown. Use a spatula to loosen the crepe; gently flip and cook until the other side has turned light brown, about 1 minute more. 
  • Serve hot, topped with desired toppings (sugar, brown sugar, maple syrup, lemon juice, whipped cream, fruit, Nutella, etc.)

Bon Appetit!