Week 119:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, KIM COURCHESNE
If you come to my house after dinner on any night of the week, you might be treated to delicious dessert crêpes. It’s become a family tradition to sit at our tiny kitchen island while my husband recreates his mother’s simple recipe over and over. We patiently wait our turn to receive a plate of yummy goodness (rarely eating them together) and adding our favorite toppings. My husband’s French-Canadian heritage always seems to dictate that he only spread a touch of good maple syrup and maybe a sprinkle of powdered sugar on his crêpes. However, my kids and I love to add Nutella, Strawberries, and whipped cream. I hope this recipe becomes a favorite at your house too!
Norman's Crêpes
Ingredients
- 2 eggs
- 1 cup milk
- ½ cup water
- 1 cup flour
- 3 tablespoons butter
- A little Crisco or Pam Spray
Thinning Batter (if batter is not watery enough)
- Add one tablespoon of flour
- Add 1/4 cup water
Instructions
- Combine all ingredients together and whisk. You cannot over mix this batter. Make sure all lumps are gone and the batter is thin (again, you are looking for watery). You can also refrigerate the batter for an hour or so to remove possible air bubbles.
- Heat (medium/low) a small non-stick or cast-iron pan. Add butter and a touch of Crisco or Pam to coat.
- Test a drop of batter in the hot pan; if it makes a searing sound when hitting the pan, it’s ready for the batter. Pour ½ cup of batter into the center of the pan and swirl to spread evenly.
- Let the batter set up and once the crêpe has freed itself and moves when rotating the pan, check the bottom, you are looking for a light golden brown. Maybe 30 seconds to a minute or so, you will also begin to see the edges lifting.
- Flip the crêpe and do the same on the other side. Try not to overcook because crêpes will become rubbery.
- After placing the crêpe on a plate spread favorite topping(s) and roll. Enjoy, you want to eat these hot!