Les crêpes
This
is by far the best recipe for crêpes I have ever used. My uncle Roger
was a chef in France and desserts were his specialty. I am proud to
share this with you!
• The crêpe batter should be made
the day before and placed in the refrigerator. It also tastes fine if
you make it just before you cook up the crêpes. I have done it both
ways with great results.
Ingredients:
¾ cup of flour
a pinch of salt
1 tablespoon of powdered sugar
3 eggs
2 tablespoons of orange or lemon juice (from an orange or lemon)
1 cup of milk
• 4 tablespoons of melted butter * to be added to the batter just before cooking the crêpes.
Mix
all the ingredients together in a bowl, and put in refrigerator for a
day (or a few hours). Add the melted butter to the batter just before
you cook the crêpes. Pour a little batter into a hot frying pan or
crêpe pan (if you have one) and spread the batter so that a thin layer
covers the entire pan. Crêpes are very thin pancakes, so do not use too
much batter. Flip the crêpe when the edges begin to brown. Because
you add the melted butter to the batter, there is no need to grease the
pan. You should make about 10 crêpes.
Spread either sugar, lemon juice, any flavor of jam, or Nutella (contains nuts) on the crêpe. Roll the crêpe up and enjoy!
Vinaigrette Recipe
This is another family recipe and a prefect dressing for a green salad.
In a small bowl mix:
1 tsp honey mustard
salt and pepper
1 tbs Balsamic vinegar
2 tbs olive oil
fresh finely chopped chives
garlic powder (to taste)
I
sometimes double the recipe if I am preparing a large salad. I also add
parsley if I have it on hand. The honey mustard is key in this recipe.
I suggest you add salt and pepper and garlic to taste. I usually just
sprinkle enough of each of these ingredients to lightly cover the
bottom of the bowl. Add a little at first and taste it. You can always
add more.
