Crepe Recipe Trois!
Alright, here’s the third and final crepe recipe (for now…). This one might be my favorite. There’s a few more ingredients than the other recipes, but it’s still very simple, and the directions are still the same. I give you…Spicy Dessert Crepes!
Ingredients:
- 1 cup all-purpose flour
- 1 1/3 cups milk
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil
- 1 tablespoon light molasses
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 ground nutmeg
Directions:
In bowl combine flour, milk, eggs, sugar, oil, and salt. Beat with electric mixer until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat until all the batter is used. Makes 16-18 crepes. Fill with whatever you want.
Now, if all this talk of crepes has made you want to try making them yourself, I would recommend this crepe maker here. It’s way easier than trying to make them the same way you make pancakes (crepes are very delicate, remember), and this set up is quick and simple to use. It took me all of about 5 minutes to get it today (although there is a bit of a trick to getting the crepes off the pan – you’ll get the hang of it pretty fast).
For more recipes, click here.
Crepe Recipe Deux!
‘Ello all! This is part 2 of my 3 part obsessive crepe posting. This second recipe here is for chocolate crepes. It has the same instructions as the first one, just a few changes in the ingredients:
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 1/3 cup pre-sweetened instant cocoa powder
- 2 eggs
- 1 tablespoon cooking oil
- 1 teaspoon vanilla
- If you prefer, substitute 1 1/4 cups chocolate milk for the milk and cocoa powder
Directions:
In bowl comine flour, milk, eggs, sugar, oil, and salt. Beat with electric mixer until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat until all the batter is used. Makes 16-18 crepes. Fill with whatever you can imagine.
As much as I love regular crepes, these ones are particularly delicious. I’d recommend them to anyone with a big sweet tooth like me! They make a great dessert, or you could even make them for breakfast (I can’t imagine a better way to start the day).
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Getting Ready for the Big Cold
Here in Buffalo, winter sets in around November. Winter is long, harsh, and don’t let anyone tell you how great it is. I, for one, don’t like not seeing the sun for 6 months. I like the sun. It’s a pretty cool star. And snow is pretty for all of 2 weeks surrounding Christmas and New Years’, until it gets polluted and dirty and soaks you to the bone. There’s a reason that in the places where humans first settled, winter comes in the form of chilly rains and winds – our ancestors had sense.
Upon hearing my view of winter, one might be surprised to hear that I’m going to Quebec City, “the closest you can get to Europe in North America”, for a long weekend this January. But I am. It’s a school trip for French class. Me and 40-something of my classmates are going to stay at L’Hotel du Vieux Québec (or The Old Quebec Hotel) for four days at Martin Luther King Jr. weekend (15th-18th).
I like to think living in Buffalo all my life has made me prepared for all sorts of winters. That is a lie. Upon doing my research, Quebecois winters are even worse than ours. As such, I’ve bought a good deal of intense winter gear for this. I’ll be as warm as warm can be in -10 degrees. And besides, we’ll be having so much fun, the cold won’t bother me as it sometimes does.
Here’s a bit of what’s on the schedule:
- Dog sledding
- Tobogganing
- Place Royale and the Quartier Champlain
- The French and Latin Quarters
- St. Anne de Beaupre cathedral
- Snowshoeing
- Ice Hotel
My French teacher has also assured me that the food will be excellent. What she says is an especially good creperie (is there such thing as a bad creperie?) is in the city, and we’ll be going to a sugar shack for a traditional Quebecois dinner (smoked maple syrup ham, sausages in maple syrup, homemade bread, potatoes, sugar pie, and maple taffy – we’ll have to roll back on to the bus!). And of course we’ll have spare time for shopping and sightseeing (the shopping especially – it’s mostly girls on this trip).
I think all that’s well worth withstanding the cold, oui?
