It is Palm Sunday and a great morning for crêpes.
These can be made to eat sweet or savory - but I prefer sweet in the morning. I was first introduced to crêpes in high school by my French teacher, Madame Windsor. We made them at the Community Center (the CC) for a French Club fundraiser. She is still teaching at my high school - I even got to see the tradition in person again this year!
Ingredients
This makes 1 dozen 10-inch crêpes.
2 cups all-purpose flour
1/2 to 3/4 teaspoon salt, to taste
1 1/2 cups milk
4 large eggs
1/4 cup (4 tablespoons) melted butter
Preparation
Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.
Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until smooth, although a few lumps are ok.
Stir in the butter. Cover and let sit for at least an hour - but that seems like a long time, but if time (we do), do it.
Heat a pan until it's medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter or oil. You need it all coated.
Pour a 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. Flip it over - it does not take much skill at all. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.
Fill the crêpes. They can be folded in quarters or rolled, burrito-style. Our family favorite fillings are lemon juice and sugar together as well as the classic, Nutella! With leftovers (if you have any), you can make lunch later and fill with ham and cheddar cheese.
French Club Night with Madame Clunie and Madame Windsor at St. Paul's School (Feb 2020)
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