Thursday, March 3, 2011

Crepes for Mardi Gras

Crepes are a traditional treat for both Mardi Gras and The Feast of the Presentation, or Candlemas.

Up until recently I was intimidated by crepes and I'm not really sure why, they are just thin pancakes. Maybe it's because they are a French food and thanks to Julie Child I think that any food that comes from France must be beyond my culinary skills. Nothing here but a servantless American cook, yet I am able to pull them off.

With Fat Tuesday just a few days away I'm posting my full proof crepes recipe so you enjoy this tradition before you begin your Lenten sacrifice.

  • 1 c. flour
  • 1 1/2 c. milk
  • 2 eggs
  • 1. t vegetable oil
  • 1/2 t. vanilla
  • pinch of salt

Step 1: Place all ingredients in a blender

Step 2: Mix all ingredients in a blender until smooth

Step 3: Place batter in the fridge for 1-2 hours

Step 4: Heat a skillet on medium heat. Once it is hot remove the skillet from the heat and pour on a few tablespoons of batter onto the pan.

Step 5: Using a spatula, spread the batter in a circular motion until it is a thin layer. I learned this trick from watching the French make crepes in France. It works way better than trying to swirl a pan.

Step 6: Return the pan to the medium heat and wait for it to turn slightly golden, then losen the edges and  flip it over to cook on the other side.

Step 7: Once your crepe is ready flip it onto a plate and...

fill it with your favorite treats! 

Our favorites are strawberries, bananas, chocolate syrup, carmel syrup, whipped cream, powdered sugar and jams.


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