With an abundance of eggs and fresh milk on hand, the whole family has been testing out and using great recipes to nourish our bodies with the blessings of our farm...here is one we found...crepes.
Using the blender, all ingredients are mixed together and let set for half and hour. We use a cast iron griddle to cook the thin and delicate crepe. A cake rack holds the crepe while is cools some from the griddle. Wax paper is layered between the crepes to keep them from sticking. Typically they would be stored in plastic wrap..in the fridge..until you use them. Around here, not much need of storing them.
To serve the crepes, we fill with lightly sweetened yogurt or cream and then drizzle fruit syrup or jam (preserved and canned from the fruit harvests). The farmboy personally prefers blueberry syrup with sweet cream filling.
Crepes can also be savory...filled with meats and dressing they are a delicate lunch served with fresh fruit on the side. I have a family member who eats them with cold cuts and mayo for a tasty lunch. WE have found roast chicken and queso blanco ..warmed till all melts..is quite tasty too.
At the farmboy's request, here is his recipe:
In a blender place:
1 cup fresh ground pastry flour (or all purpose white)
1 cup fresh milk (ours is goat milk)
1/2 cup water (room temp)
4 large farm eggs (if small eggs- use 5)
1/4 cup butter, softened
1/2 tsp salt
Blend slightly..just to mix the ingredients well. Allow the mix to set (in the blender) for 30 minutes. Using a ladle or cup....ladle 1/4 cup of mix onto hot griddle..swirl the griddle a little to be sure the crepe is thin and round...this takes practice- not too thin or it tears---not too thick or it's a pancake(still tastes good anyway). I only oil my griddle if they seem difficult to lift and turn..my griddle is well seasoned..so we really only oil it the first time...remember there is butter in the crepe and it keeps them from sticking.
When the crepe seems slightly dry on top, gently flip it and cook on other side till curls up on edge. It really only takes a few seconds to cook them...medium heat for us (we use a gas stove). Place the crepe on a rack to cool slightly. If storing, place wax paper between each crepe to prevent sticking. Wrap in plastic wrap and store in the fridge...or enjoy them now.
**note: I use cast iron cookware because I always use cast iron..my kids learned to cook on cast iron...crepe pans are sold with Teflon coating or simply steel. Small nonstick skillets work best especially if you have never used cast iron.
**my sister uses corn starch in place of flour for a gluten free version..says they taste the same
**some people feel crepes are too fussy and difficult...let me remind you, farmboy is twelve (turning 13 this fall)...he says if he can do it- anyone can! After all, he's a tough farmboy :)
Serve these as you like...fresh fruit, puddings, sweet yogurt or cream, dusting of confectioner's sugar, or a drizzle of fruit syrup....deli meats or roasted chicken with dressings---all delicious. I will say, once you try them they are hard not to love. Our boy has taken to whipping up a batch as the mood strikes him...he eats them pretty well too.
Now, with all this said, doesn't that make you want to cook!
simplychele and the farmboy