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“Gourmand Kids!” the Star Tribune asked what my boys eat…

May Chen asked me what I fed my boys when they were little, as part of an article she wrote for Cribsheet, [1] a blog about kids at startribune.com. My guys are very adventurous eaters, borderline extreme. Yeah, they will try anything, once. The raw oysters were not a huge hit but sushi is a favorite. I suppose they have to draw the line somewhere, for now! Read about some of their favorites and our family philosophy on food! [1]

As part of the article I gave her a recipe for crepes [1], because my boys LOVE them, depending what you fill them with they can be a meal or a sweet treat!!!

For the recipe and a demo on making crepes read on:

Crepe Batter:

1 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour (king arthur “white whole wheat” is great for kids who don’t think they like Whole wheat flour!)
1 teaspoon salt
1 teaspoon sugar
3 large eggs
1 1/2 cups whole milk (plus a little more if needed to get batter to resemble maple syrup)
2 tablespoons unsalted butter, melted

Whisk together eggs until well blended. Add milk and butter to eggs.

Pour egg mixture into the dry ingredients and slowly stir until well combined. Don’t worry if there are a few small lumps. Let the mixture sit for about 30+ minutes (or it can be made a day ahead). All the lumps will dissolve as it is sitting. Once the batter has sat check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.

Heat a well seasoned crepe pan to a medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.

Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around, the amount will depend on the size of your crepe pan. It should be thin and lacy on the edges. Allow to cook until the crepe is golden brown on the bottom, about 1-2 minutes.

Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter.

My kids are usually standing by my side and telling me how to fill them as they come off the stove.

Here are just a few of their favorites that I either roll up like a log or fold in quarters:

fruit preserves and butter
ham and cheese (I melt the cheese and fry the ham)
fresh fruit and cream
maple syrup (messy but tasty!!!!)