The heirloom recipe index: Grandma Mary's Crepes
July 6th, 2010
06:00 PM ET
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The Heirloom Recipe Index exists to make your Grandma (or great uncle, or second cousin on your mother's side) a superstar and preserve their kitchen legacy.

While Amber DeGrace grew up eating Pennsylvania delicacies like hog maw and scrapple, her husband of French-Canadian descent, Mike DeGrace, grew up eating Grandma Mary's crepes.

"He tells me stories of how she would make him and his friends batch after batch of fresh crepes on weekend or summer mornings. They would slather butter and table sugar on them before rolling them up and eating [them]."

While Amber never had the opportunity to meet Grandma Mary, she did inherit Mary's crepe pan and antique recipe book - with the handwritten crepe recipe taped on the inside of the front cover.

Grandma Mary's Crepes
Makes 12
3/4 cups milk
2 eggs, small
1 1/2 tablespoon melted butter
3/4 cup sifted flour
1/8 teaspoon salt

Put in blender. (Editor's Note: The instruction part of Grandma Mary's recipe presumes a certain amount of crepe-making expertise. After you put the batter in the blender, you of course need to cook the batter in a pan. For an eight-inch pan, might we suggest about one-fourth of a cup of batter for each crepe.)

Want to celebrate your family's unique culinary heritage and honor your loved ones by sharing their best dishes with the world? Scan or photograph a handwritten, heirloom family recipe (the more stained and well-loved-looking, the better) and upload it via iReport, along with a story about the person who brought it into your life and a memory of enjoying it with relatives or friends. A picture of the finished dish is nice but not required.

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