Demers Crêpes ...p107

I haven't cooked a crêpe since living in Canada 30 years ago, and I cooked them on the bottom (yes, the bottom) of my then brand new frying pan which I still use almost daily - though this morning I didn't attempt to use the bottom due to 30 years of burner etchings!  In fact, while I type, I remember I poured the crêpe batter onto a plate and dipped the bottom of the pan into the batter to just coat it - that's how I got them super thin.  Now I'm going to have to try this recipe again just to attempt that technique again!

If you've never tried cooking up crêpes - try.  They are wonderful - whatever is wrapped in them is enhanced by, not overwhelmed by, the delicate flavor of the french version of a tortilla.  This morning to celebrate America's birthday, we wrapped our crêpes around real whipped cream flavored with ginger (thanks, Jenn!), then topped with a medley of blueberries and raspberries - RED, WHITE & BLUE - and a thin stream of chocolate.  Let's just say they started our day with flavor fireworks!  Superb.

Lift, tilt and twirl the pan slowly to coat the bottom of your pan.  Remember to keep it thin.

Not every one turns out;  just keep a handy stockpile to nibble on while cooking.

Below is an excerpt from the cookbook:

M&M enjoy these for brunch on special occasions.  This is from Marc's Grandmother Therese Gratton-Sebek's tried and true recipe from Laval, Quebec.  Crêpes can be topped to suit individual tastes using pre-chopped fruits, cheeses, syrup, etc.  Be as creative as your tastebuds will allow!  We Demers like to smother our with a Lindt milk chocolate bar pre-melted in a bowl in the microwave, strawberries, blueberries, whipped cream and syrup (believe it or not we are actually very health conscious people!)  Since only one can be cooked at a time, we keep a 'stack' warming in the oven while the others are being cooked in the frying pan so that we can eat simultaneously.

Hardy Appetit! and GOD BLESS AMERICA, land that I love.

DEMERS CRêPES

1 cup all-purpose flour
1 tsp. baking powder
1 1/2 cups milk
6 eggs
3/4 tsp salt


All ingredients must be at room temperature before cooking.  Mix the flour, baking powder and salt together.  Pour in a little milk at a time while mixing in to the dry ingredients.

Add eggs one at a time, mixing thoroughly.

Cook at medium heat by dropping a little bit of batter into the *frying pan and moving it around to form a very thin layer of batter.  The thinner the better!  Flip and cook until desired firmness.  Enjoy!

Any leftover crêpes can be eaten cool out of the fridge or re-heated for dessert that night or breakfast in the morning.

*Doesn't say whether to grease the pan, but I did with just a bit of butter - I peel back the end of a stick of butter and just rub it around the pan about every 3 crêpes.  Not too much, or the butter will burn - and if it does, this shows your pan is too hot for cooking the crêpes.