I grew up in the kitchen with my mom. As the daughter of a food writer, cookbook author and cooking school owner, food and cooking are in my DNA. My dad has a great appreciation for food, a well defined palate and a love for my mom’s cooking, but very rarely takes the helm in the kitchen. That said, he made his cooking mark decades ago with a couple of signature dishes (mostly brunch related) and is particularly skilled at knowing what a dish needs to taste even better. Funny enough, I married a guy who is so much like my dad in this regard. He wishes he had more time to don his chef’s hat and spend more time in the kitchen but these days, it’s limited to weekend mornings.
My husband is king of our castle when it comes to frittatas, perfect omelettes and eggs of every sort. I have learned all about eggs because of him. He also makes an awesomely fluffy french toast. But his favorite thing to cook with the kids are Tunnels of Love, something he and my daughter discovered together years ago in a book called Emma Lea’s Magic Teapot, by Babette Donaldson. It’s a sweet, beautifully illustrated story about a girl who gets a new teapot from her grandmother and likens it to Aladdin’s magic lamp, hoping that it has special powers to grant wishes. Emma Lea’s first wish is to start the morning with her favorite breakfast, Tunnels of Love, which are essentially crepes with cut fruit and jam sauce. We went through a period where my daughter wanted to hear this story every night and Tunnels of Love have long been her favorite breakfast for every special occasion. Lucky for us, there is a recipe in the back of the book and the tradition began years ago by following that recipe.
Over the years, my husband and daughter have tinkered with the recipe and simplified it. Most recently, they made the recipe dairy free to accommodate my current dietary needs. It’s delicious, and the tradition is one that makes the father-daughter team in my house really happy. My husband loves raspberries and our plan is to serve Raspberry Tunnels of Love for Father’s Day brunch this year. The crepes can be made in advance, which I love. Our version of Tunnels of Love is made with whole wheat flour, no added refined sugar and can be rolled with any fresh fruit. We have swapped out Raspberry Sauce for maple syrup which makes these rolls easier to eat for small, eager hands.
Tunnels of Love, adapted
1 cup whole wheat flour
1 2/3 cup soy milk (*any milk will work here)
3 Tbsp vegetable oil
½ teaspoon vanilla
¼ tsp salt
1. In a large bowl, whisk together the milk, eggs, and oil.
2. Add the flour and salt slowly, stirring to remove any clumps.
3. Heat a frying pan (we used an 8-inch pan) over medium/high heat. Add the oil to the heated pan and lower the heat to medium. Add the batter using a ¼ cup measuring cup. Lift the pan to swirl the batter around quickly to form a thin, even layer. This is the challenging part–make sure the batter spreads evenly before it starts to clump up in the pan. Your first couple of crepes will likely have uneven thickness. It’s okay, they’ll still taste delicious. If they can’t be used for Tunnels of Love, they are fun to snack on while you make the rest of the batter!
4. Cook until the crepes are easily flipped and the underside is golden brown, about 2 to 3 minutes. Flip with a spatula and cook the remaining side 2 minutes more.
5. Place fresh raspberries (or the fruit of your choice) inside and roll like a burrito. This is my kids’ favorite part!
6. Drizzle the top with maple syrup. Serve warm. These are also great with Greek yogurt added to the center of the crepe.