Big & Little Cooks: Jude and Carl

Big & Little Cooks: Jude and Carl

Greetings! We are Big Brother Jude and Little Brother Carl, and we have been matched for over three years.

In October, we began taking cooking classes with Kitchen Cred, a cooking program offered via Big Brothers Big Sisters Southeastern Pennsylvania. Kitchen Cred is a new partnership that allows Big and Little matches to better develop culinary skills and health and nutrition knowledge.

Over the course of the first two sessions, Carl and I have created culinary dishes revolving around salads and eggs. In session one, Carl and I made Italian chopped tuna salad, and we also enjoyed black bean salad made by the other matches. In our second session, Carl and I made poached eggs and omelets – yum.

In the third session, held in December, we made one of our favorite dishes – crepes! We made spinach mushroom crepes and apple cinnamon crepes.BigLittleCooks_Session3_Photo1 To start, we worked on our egg cracking techniques. The hardest part of the entire recipe was figuring out how to flip the crepes while cooking in the pan. The great thing about crepes is that you can fill them with anything. By the end of the session we were both crepe-filling pros! The best part of this session was definitely eating the crepes. Everyone agreed that they turned out well.

We thought the recipes were quick and easy, and we’d both like to make crepes for our families in the future.

The recipe for delicious basic crepes with apple cinnamon filling is below.BigLittleCooks_Session3_Photo3


Basic Crepes Recipe
Makes 18 six-inch crepes

1½ cups flour (7½ ounces)
¾ teaspoon salt
4 eggs
1 cup milk
¾ cup water (plus a bit more)
¼ cup butter, melted


  1. In a large mixing bowl, whisk together the flour and salt.
  2. Break the eggs into a separate bowl and beat together.
  3. Make a well in the flour and add the eggs and ½ cup of the milk. Whisk together, gradually incorporating the flour. As it becomes thick add the remaining milk. Whisk until smooth.
  4. Add the ¾ cup water and butter. Whisk until smooth. If the mixture is cold you may get tiny bits of solidified butter in the mixture. Don’t worry about it.
  5. Heat a lightly oiled frying pan over medium high heat.
  6. Pour or scoop the batter into the griddle, using approximately ¼ cup for each crepe. For ease, use a ¼ cup dry measuring cup. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  7. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip or turn, and cook the other side.
  8. Remove the crepe from the pan and fill with sautéed veggies, cheese, cinnamon apples, berries – or whatever you like!

Warm Cinnamon Apples Recipe
Makes 6-8 servings

4 McIntosh apples, peeled and thinly sliced (about 2 pounds)
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter


  1. Melt butter in a pan.
  2. Add brown sugar and cinnamon. Stir until sugar and cinnamon are melted into butter.
  3. Add apple slices and cook until soft, making sure to coat all slices with butter and sugar mixture.
  4. Serve warm inside of crepe.

What we liked most about this session was the fact that neither of us had ever made crepes before, and by the end of the session, we both felt confident about our ability to create a crepe dish on our own.

We would like to thank the chefs of Kitchen Cred for helping us develop our cooking skills!