Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Sunday, August 15, 2010
Crêpes were really popular in the late 80s, early 90s. I remember having crêpe parties with friends. It seems like the next generation likes them as much as we do, because Elijah asked for crêpes for his birthday party. Usually, I make the crêpes and fill them with hot food as I go, but to save time, I made them ahead, let everyone fill them to their liking and then heated them up quickly in the microwave. They didn't seem to suffer in texture, and no one complained.
Elijah's Crêpes 1 1/2 cup milk 3 eggs 1 cup flour 1 tsp oil 1/3 tsp salt
Whisk ingredients together in a bowl. Allow batter to sit at room temperature for an hour. Heat a 10-inch skillet over medium heat. Toss in 1 tsp butter and move the skillet around to coat the interior. Add 1/4 cup of batter to the skillet, tipping the skillet in circles to distribute the batter evenly over the bottom of the pan. Set the pan on medium heat and leave undisturbed until edges are starting to brown. Flip crepe and cook briefly on other side. Top with desired toppings while in the pan. Fold the crêpes over gently, and remove it from the skillet.
Elijah requested ham, shredded pork, steamed broccoli and shredded cheese, topped with a white cheese sauce.