Grandma’s Rollie-Up Crepes

This old family recipe was submitted by William A. “Bill” Chapman of the Clarence Scott Ranch, a ranch in western Yolo County, California that was originally homesteaded by Bill’s great-grandfather George Washington Scott (1829-1912) in 1850. Bill’s paternal grandmother, Louise Carin Gross Chapman (1882-1948), enjoyed making her famous rollie-up crepes and usually doubled the recipe for her large family. Louise was born to German parents in the seaport city of Odessa, Ukraine, and her family immigrated to South Dakota in 1886 and then to Oregon in 1888. Louise became a nurse and eventually moved to St. Helena, California to work at the Seventh-day Adventist Hospital. That’s where she met George Mandred Chapman, a young widower from nearby Winters, California, who needed help taking care of his infant daughter. Louise became the resident nanny and soon she and George were married.  Five children were born from that union; Bill’s father, George Walker Chapman III, was the eldest of those children. Grandma Louise’s family recipe was passed down to Bill’s father, who carried on the tradition, cooking 12-inch crepes on his large griddle. Bill has many happy memories of returning from church and eating rollie-up crepes for breakfast with his family. These delicious crepes use basic ingredients and are easy to make–enjoy!

Grandma’s Rollie-Up Crepes

1 Cup Milk

1 Cup Flour

1 Cup Water

1 Egg

1 Teaspoon Cinnamon (optional)

Combine all ingredients. Cook on a light-weight, buttered griddle with a handle. Place a ladle of batter on the medium-heated griddle. Lift and rotate the griddle to allow the batter to spread into a thin crepe covering a majority of the griddle area. Cook until light brown–edges will brown–then flip (turn crepe over) with a broad spatula; cook the underside to a light brown (allow the moisture bubbles to cook off, i.e., steam). Remove from the griddle and place on a serving plate. When served, add butter, jelly, jam, honey, etc.











Pan-Fried Fish

Our family friend Wesley went fishing in Bodega Bay, California and caught this ling cod in the Pacific Ocean. I fried it up in a cast-iron skillet, using a recipe that my mother always used whenever our family caught fish during our frequent camping-and-fishing trips. I grew up in a boating family and we enjoyed catching fish and cooking them in a cast-iron skillet on our propane camp stove. We had a red fiberglass boat named the Red Snapper. We would launch our boat and go fishing (and water-skiing!) in various lakes throughout Northern California. My dad taught my sister Ann and me how to clean the fish, and my mom (a native of Boulder Junction, Wisconsin, The Musky Capital of the World) showed us how to cook it. It’s a simple recipe that tastes delicious. This is down-home cooking–even when you’re away from home!


Fish filets, 1 pound

Cornmeal, 1 2/3 cups

Flour, 1/3 cup

A dash of seasoning salt

2 Eggs, beaten (optional)


Oil (I used rice bran oil for this batch of fish, but any vegetable oil will do)

Mix flour, cornmeal and seasoning salt together in one bowl. In another bowl, mix eggs with water. Heat oil in a skillet. Dip each fish filet in the egg/water mixture (or just plain water), then dredge both sides of the filet in the cornmeal/flour/seasoning salt mixture. Place in skillet and cook until golden brown on each side; the fish should be opaque (not translucent like when it’s raw) when you nudge it with a spatula. Remove each filet from pan; place on paper-towel-covered platter that will absorb excess oil.

Serve with tartar sauce (made by mixing together mayonnaise and pickle relish in a small bowl). Fried fish tastes great with sides of rice and steamed vegetables, crusty French bread and your favorite beverage.