What is all this about Pancake Tuesday? No no no, it’s Mardi Gras and you eat crepes not pancakes. Alright, I admit, this is my French stubbornness speaking out, but I think crepes are so tasty. Tonight we ate crepes for dinner. We filled them with peaches, syrup, whipping cream, butter and brown sugar… or some combination of those things. But, even if you do call it Shrove Tuesday or Pancake Tuesday and eat pancakes (instead of crepes) here is you chance to try the French way:
La recette a Mamie
1 cup flour
2 Tbsp. sugar (omit in savory crepes)
1 tsp. salt
2 eggs, beaten
1 1/2 cup milk (not skim milk)
Mix flour, sugar and salt in large bowl. Mix together eggs and milk in small bowl. Make a well in the dry ingredients and pour in the liquid ingredient. Slowly whisk dry ingredients into the wet creating a smooth uniform mixture. Let rest for 30 minutes to 1 hour in fridge. Batter should not be pancake thick, it should be like a thick cream (whipping cream) consistency. Heat a non-stick pan over medium-low heat and add a little vegetable oil. Pour a ladle full of crepe mixture into pan and swirl to coat the bottom of pan. Flip when under side has begun to have golden in spots and cook other side until cooked through. Crepes can be stacked on top of each other until ready to serve. Serve with syrup, butter and brown sugar, lemon juice and white sugar… a savory filling of mushrooms, bacon and bechamel sauce…the options are endless!