Yarrow, ranunculas, sweet peas and strawberries from last spring out of the family plot
The children categorize items in their world by homemade or store bought. It’s either home broccoli or store broccoli…they wrinkle their noses at store broccoli. They have learned a great lesson about home grown food. Sometimes they wrinkle their noses at home items, but that’s a story for another time.
Today we made home crepes…an old cook book called Pancakes has been a great reference for all kinds of flapjacks, and now crepe batters. They turned out to be easy and very quick. They will be added to the repertoire…
Basic Crepe Batter-
This recipe says it makes 24 crepes, we made 10…I guess the novice crepe maker uses twice the batter…we’ll keep at it!
1 C plus 2 T flour
6 large eggs
1 1/3 C milk
3 T rum or cognac (we used grand marnier)
6 T butter melted (ref: 16T per cup)
sift flour, whisk in eggs 2 at a time, then milk one third at a time. Beat until smooth. Whisk in rum, let rest for an hour (we didn’t). When ready to make the crepes, whisk in half the butter. Heat pan, brush with butter, 1/4 cup of batter in to pan, swirl around until set, flip, turn out on to plate…it all takes seconds. Crepe fillings on counter for custom orders….family happy, new favorite meal!
