Noon hour French Club

We had our second session of French club this past Wednesday and the results were once again delicious!  The recipe is posted once again below these photos.

The batter is poured in a well-heated, cast-iron pan.

 

 

Batter is spread quickly to form the round shape of a crèpe.

 

The assembly crew is hard at work!

 

Voilà!

 

 

Crèpes de Memère  (Grandma’s crepes)

Passed down in the family for many generations, this recipe is often enjoyed in our home, especially at Christmas.  Multiply this recipe by the number of people being served.  The recipe below can make about 3 large or 5 small crèpes.

 

1 egg

Pinch of salt

Flour (approx. ½ cup or so; whole wheat works well too.)

Milk (approx. ½- ¾  cup; whole milk is best.)

Butter

 

Possible ingredients for fillings or garnish: Whipping cream, fresh fruit, yogourt, powdered sugar, brown sugar and butter, scrambled eggs and ham; the possibilities are endless! Great for brunch buffets; guests can build their own crèpes.

Beat egg well with electric beater.  Add salt and flour gradually until a thick paste forms. (Turn off electric beater. Generally, if the batter is thick enough to cling to the beaters when you raise them out of the bowl, you've added enough flour and batter is thick enough.)  

 

At this point, thin the batter by adding milk slowly, beating until batter is a smooth creamy consistency.  Melt butter in a cast iron frying pan over medium heat; make sure the pan is well-heated and the butter is bubbling a bit.  Pour about ¼ cup of batter in the pan. Spread with the back of a spoon to make a thin, round crèpe.  When crèpe has lost its shine and starts to bubble a bit, turn it over and cook for a minute or so more.  

 

When cooled, add fillings and garnish.  Crèpes freeze well. 

 

Mme Christensen

 

p.s. We are reviewing material and having oral evaluations in this coming week.  We are taking a break from posting a "Word of the Week" but will resume in the New Year!