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!