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  • Writer's picturerodica godlewski

the ladies, their eggs, and a delicious stack of crepes

Updated: Jun 16, 2019

I wanted chickens ever since I moved to US in 2006, and then the spring of 2017, it finally happened: I got Chloe and Sage, two Red Star hens. They are quite some characters and so funny to watch. The one in the picture above (held by my friend Gabi) is Chloe. She was just a few months old baby here. Now she is a full grown hen that lays delicious eggs everyday. If you are like me, you will probably know that fresh farm eggs are the best. I was so excited when my ladies started laying. Nothing beats the feeling of going in back yard and getting fresh eggs to make crepes in the morning.

Chloe, the hen

The ladies' favorite season is spring. They like the fresh new grass and the abundance of worms after a rainy day. In summer and fall they adore their corn. The season that burdens them the most is winter. They hate being cooped up in their house for months on end. Although we provide them with a radiator and warm water everyday, I am sure they would still much rather take a dirt bath in the sun.

Sage, the hen

Needless to say we love them very much and they bring a lot of joy everyday. As for the crepe recipe, it is hard for me to write an exact one since I never use one to make them. I just know the ingredients I need to have in there, and I adjust according to how the batter looks to me. I did manage to jot down the following approximate recipe, though. So, here it goes:


  • 2 cups all-purpose flour

  • 1/4 cup banana flour

  • 1 teaspoon baking powder

  • 4 eggs, room temperature

  • 4 tablespoons sugar

  • 1 vanilla bean

  • 3 tablespoons butter, melted

  • 4 1/2 cups milk, plus

  • oil cooking spray for the pan

to serve:

  • jam of choice, Nutella, etc.


  1. In a bowl, add the all-purpose flour, the banana flour, and the baking powder. Whisk until incorporated.

  2. Add the eggs, sugar, vanilla bean, and melted butter, then with the help of a hand mixer, start whisking in the milk little at a time so no lumps form. The composition has to have a thin sour cream consistency (if too thick, more milk can be added). Set the crepe batter aside and let it rest for an hour.

  3. When ready to make the crepes, place a non-stick frying pan to heat up on medium heat. When hot, spray with cooking oil and then place 1/3 cup of the batter, roll so it covers the whole surface of the pan, and bake each crepe for about a minute on each side (until they start to brown). Repeat the same steps with the remaining batter (will make about 40 medium-sized crepes, depending of how wide your non-stick pan is).

  4. Serve the crepes warm with the filling of choice.

We served the crepes filled with blueberry jam, and they couldn't be more delicious. Another favorite filling of mine is fig spread.

Growing up in Romania, crepes were a weekly treat at our house. My mom would make a killer farmer's cheese and lemon filling. I miss those days, but at least I have the most wonderful childhood memories.

Now I get to make crepes for my son and nothing beats that. He loves them plain and sometimes filled with Nutella.

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