In my house growing up, special days always began with special breakfasts.
Today, the empirical evidence is clear that eating breakfast is a good thing, but back when I was little, it was more of a parental hunch. I remember test days at school – the ERBs in 2nd grade, the PSSAs in 4th grade, the PSATs in 10th grade, and the SATs, SAT IIs, ACTs, and APs in 11th and 12th grades. 
On test mornings, my mom sent my dog into my room earlier than normal to jump onto my bed and wake me up with a curious lick or a paw in the face. Downstairs in the kitchen, my dad was the master egg-scrambler, always assuming that I could down 4 eggs in a sitting. I remember him telling me that his eggs were sure to give me the extra protein I needed to keep my brain running during endless hours of staring at a Scantron sheet.
On other days, my brother and I took it upon ourselves to prepare breakfast for our parents. When their birthdays, Mother’s Day, or Father’s Day fell on a weekend, we embraced the cliche of breakfast in bed. 
I can only surmise that we had seen movies with displays of luxurious meals in bed, because we were convinced that a proper delivery meant a large tray filled to the brim with multiple courses and a tall vase filled with flowers. Putting all of this together was a noisy, messy effort, especially since we felt compelled to produce baked goods, fruit, cereal, yogurt, coffee, tea, orange juice, and everything else we could think of. On several occasions I remember accidentally dropping and breaking dishes on the tile floor or watching as the tray of food slipped out of our hands and slid down to crash on the floor as we carried it upstairs. In hindsight, my parents must have known what we were up to, but at the time we did not notice anything except their ‘surprised’ faces when we ‘woke them up’ to breakfast in bed.
Most of all, I looked forward to breakfast on my birthday. For many years I had sleepover parties, and we normally stayed up all night watching movies and playing truth or dare (yes, we really did that). In the morning, my mom woke up before us to whip up fresh crepes, and only when we smelled them cooking were we able to drag ourselves out from our sleeping bags.
Palate Guy and I made these crepes the other day to celebrate an ordinary Sunday. It was a brisk day in Brooklyn, the sun was shining, and we were up early to see it. That was special enough for us.
Birthday morning crepes
Using four common ingredients you probably already have at home, these crepes cook up in just a few minutes and can be eaten with sweet or savory toppings of your choice.
Ingredients
- 3 eggs
- 1 cup flour
- 1 1/2 cups milk
- Pinch of salt
1. Whisk together all ingredients until smooth.
2. Heat a non-stick frying pan over medium heat (or crepe maker or crepe pan).
3. Pour in ~1/3 cup of batter and tilt the pan in a circular motion to cover the bottom evenly. (Amount of batter will depend on diameter of pan; I used a 9 1/2-inch pan and 1/3 cup of batter.) Cook for 1-2 minutes until edges start to lift up from the pan. Flip to cook the other side briefly.
4. Remove from pan. Crepes can be stacked on top of each other and should not stick together.
5. Eat with sweet or savory toppings as desired.
palate gal 
Hi Palate Gal — I love reading your posts. I’m going to break my diet to make some of your crepes. Best to you and Palate Guy. — Uncle S and Aunt A
Thanks so much! I won’t tell anyone. And look at it this way – you can fill the crepe with plenty of fruit and vegetables!
Palate Gal- what’s the best technique for the flipping of the crepe. that caused me challenges last time i made them (which was in 6th grade french class). please advise
-a fan
Fan, I find that if I cook the crepe on the first side for 2 minutes, the sides start coming up from the pan and the bottom gets a little bit brown. It’s no longer sticking to the pan, and I stick the spatula under the whole crepe and flip the spatula 180 degrees quickly. No pans flying, no airtime for the crepe.