I don’t think Pancake Day really became a part of my life until I lived in the U.K. I thought it was a sweet, whimsical holiday that the Brits invented (they didn’t, by the way. More info on the origins here). But very quickly, it became an annual thing. And then after our kids were born, it became a tasty tradition — one that annually takes us by surprise (I actually didn’t realize it was Pancake Day until yesterday morning), but part of the tradition includes that fly-by-the-seat-of-our-pants scramble to get ingredients on a school night and pull this thing off.

I’m happy to report we had success yesterday — and even better, my husband made the pancakes this year.

Here’s our tried and true recipe, courtesy of Zucchini and Chocolate blog. One new addition this year was using a Green Pan. The crepes didn’t stick and it was a dream to clean up!

Perfect Pancakes (Parfait Crepes?!)

– 250 g (2 C) flour
– 3 eggs
– 1/4 L (1 C) milk
– 100 g (1/3 C) sugar
– 2 tsp vanilla sugar or vanilla extract
– 2 Tbsp vegetable oil
– 2 Tbsp rum (optional)
– 1/4 L (1 C) still mineral water
– butter for cooking, and an assortment of toppings

In a large mixing-bowl, roughly combine the flour and eggs. Whisk in the milk, adding it slowly to avoid lumps. Add in the sugar, vanilla, oil and rum (if using), and whisk to combine thoroughly. Whisk in the water. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.

Take the bowl of batter out of the fridge, and give it a whisk to “revive” it. Put a thick-bottomed, low-rimmed frying pan over high heat. Wait until it gets very hot (hot enough to make a drop of water sizzle). Melt a dab of butter in it, and spread the butter evenly in the pan with a wadded paper towel (watch your fingers).

Ladle a little batter in the pan (just enough to cover the pan thinly, we are not making pancakes here), and move the pan around so the batter forms an even disk. Wait until the edges of the crêpe start to pull slightly away from the sides of the pan, peek underneath, and flip the crêpe with a spatula when it is nice and golden. Cook for a few more seconds (the second side cooks much faster) and serve immediately, topped/stuffed/rolled/spread with the sweet condiment of your choice.

(This recipe can be used for savory crêpes also — just hold the sugar, vanilla and rum.)