Pancakes have been replaced at Bungalow'56.
Eeen stead a little teeny tiny crepe, non?
Oh Zee French...
They knew what they were doing.
Middlest has discovered a new culinary talent.
The making of the crepe.
And we are over la lune because of it.
It has changed our pancake eating ways.
Gone are the days of thick piled high mountains of pankookas.
We are rolling up airy light sweetness like never before.
We have become refined Saturday morning crepe connoisseurs.
Icing sugar, brown sugar, syrup, whipped cream and of course les fraises.
You do see why we have left the pancake behind?
It isn't our fault.
We were unable to withstand the lure of the crepe.
Oh Zee French.
I love them.
Did I mention The Agronomist was French?
And he is man enough to eat crepes e.v.e.r.y. s.i.n.g.l.e. day if he wants to : )
That's how zee french men are...
Zee French Crepe Recipe
by Jean Pare and her cookbook Desserts from the Canadian National Best Seller Cook Book Series "Company's Coming."
Milk 1 cup
Water 1 cup
All-purpose flour 2 cups
Cooking oil 4 Tbsp.
Granulated sugar 1 tsp.
Salt 1/4 salt
Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. It says to cover in store in refrigerator for several hours (but we never do.) Add milk before cooking if too thick. Pour enough to cover the bottom of no stick pan. Remove when underside is lightly browned. Stack with waxed paper between each crepe (we pop them in a warmed oven on a plate, no wax paper involved.) Can be frozen. Makes 24 crepes.
This post will be joining up with My3Boybariens Sweet Shot Tuesday
along with Tasty Tuesdays hosted by 33 Shades of Green.