Recipe Monday

Yesterday being Valentines day called for something a little decadent.

(these are dark, almost burnt 'cause the man likes 'em that way!)

I rarely make these crepes (really flat pancakes) because to make them really, really good - they have to be loaded with stuff we try to rarely put into our mouths. (Note: the word try......the intent not always matching the result.....ahem).

And the reason is because of the lard shortening and corn syrup.

But....ooooo....they're

sooooooo good!

Again (sorry) this is not really a recipe but something I watched my MIL make many times so you just have to get a feel for it.

But

yesterday I measured everything (aren't I good?) so here is the recipe.

And don't forget to check out the other yummy offerings at Colleens place.

Crepes (for 3....or 2 bigguns, 2 smalluns)

3 eggs

3/4 tsp. baking powder

pinch of salt

pinch of vanilla extract

1 cup milk

1 cup flour

shortening for frying

corn syrup or maple syrup

Beat up the eggs with mixer.

Add the baking powder, salt and keep mixing. Slowly add some flour, some milk till all is mixed.

See how thin this is? That makes for a very thin and crispy crepe.


I use about 1-2 TB shortening per pan. The more the crispier. The way the batter goes in the pan is the key to the crispiness. I pour it slowly while rolling the pan so it is not even or pretty at all but it is crispy.





Flip it.

I use a pretty hot pan so it gets done quite quickly.


Smother it in corn syrup (or maple syrup).

Yum.........

:)