(August 23, 2017 at 6:07 pm)BrianSoddingBoru4 Wrote:(August 23, 2017 at 5:51 pm)Fireball Wrote: Do tell! Care to share that recipe? Taste buds are revving up already!
Happy to.
6 oz cake flour
1/2 teaspoon salt
8 oz of actual milk (no 2%, skim, almond, soy or any other faux 'milk')
2 eggs
2 tablespoons of maple sugar (do NOT sub in maple syrup, you'll regret it). If you haven't got maple sugar handy, use white sugar and a few drops of maple extract.
A knob of melted butter about the size of a walnut.
A few drops of vanilla.
Sift the flour and salt into a bowl, whisk in the milk, then the eggs (one at a time), then the rest. Put the bowl in the fridge for an hour or so.
When the batter is chilled, stir in 4 oz each of ground (not chopped) walnuts and bacon crumbles that are as dry and fine as you can manage. Both of these need to be in really, REALLY small bits or your crepes will fall apart when you...
...cook the crepes one at a time is a small, hot, buttered skillet, about a minute on each side (if you don't own a crepe pan, shame on you).
You can eat these just about any way you like - we like them with melty butter and a little turbinado sugar. They're a dessert type crepe, so they go well with fruits, cream, etc. Let me know what you think.
Boru
Oh, hell, yeah! My wife can cook crepes like a champ! I'll whip up the ingredients, and she can cook them.
If you get to thinking you’re a person of some influence, try ordering somebody else’s dog around.
