"Crepe Day"!

Basically, a "Crepe" is a very thin pancake.  Once cooked, you can roll it up, filled with any number of ingredients - from sweet to savory.  If you've never made crepes before, you should find this method easy.  If you prefer, you could go out and buy a special crepe pan for making these, but I just use a regular, small fry pan.  This recipe is my choice to celebrate this special day:

Farmer Boy Apple Walnut Crepes

Ingredients:

• 2 Cups of all-purpose flour
• 1/4 teaspoon of salt
• 4 eggs
• 2 Cups of whole milk
• butter, melted

Directions: Place all ingredients in a large bowl.  Whisk, till all are blended and all the lumps are gone. In a round fry pan, (9 - 10 inch) over medium heat, melt about 3/4 Tablespoons of butter (each time, before you put the batter into the pan).  Just as the butter begins to turn brown, pour in about 3 Tablespoons of batter.  Lift the pan off the heat and swirl it, so the batter flows evenly into a round, nearly the size of the pan.   Gently flip it when lightly browned, (it won't take long!) and cook the other side.

This recipe makes about 2 dozen.  (You can double this recipe, if you want to prepare more at a time.) Once you've cooked them, you can stack them, keeping them warm by draping them with a kitchen towel.  *Note: they can be frozen for use later - see below.

Now, on to the filling:

Ingredients:

• 1/4 Cup of all-purpose flour
• 1 teaspoon of brown sugar
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/8 teaspoon of ground ginger and ground cloves
• 1/3 Cup of Walnuts, chopped
• 2 Apples, (I prefer Fuji), chopped or diced
• Sour Cream, dollops for each
• 2 teaspoons of butter

Directions: In a bowl, mix the dry ingredients together.  Stir in the apples and nuts.  In a saucepan, over medium heat, melt the butter.  Add the apple mixture. Cover, cook and stir, till the apples are soft.

To each prepared crepe: Spread in the dollop of sour cream, add about 2 Tablespoons of the apple mixture and roll it up. Place each on a plate, dusting with powdered sugar.  Serve warm.

Once you have the knack, you can make any type of crepe filling you desire.  Experiment, using other fruits, nuts, jams, etc. & even try making some savory ones, with veggies and meats!
*Note (about freezing): Place a sheet of wax paper between each, making certain to keep each one flat.  Place a few in a plastic freezer bag and seal.  This way you can have them ready anytime!  When you go to use frozen ones, bring them to room temperature.  Once they are thawed, simply re-heat them in the oven, (350 degrees F.) for only a couple minutes or heat them in a microwave on medium for only a few seconds. (If the filling is hot, this may not even be necessary.) 

 

I recently served this recipe to Freda, (Almanzo's 90 year old cousin) - she had never had crepes before & she loved them!  Now I'm making them quite often!  I'll post some savory recipes soon.

 

If you try this recipe, please come back here and let us all know how they came out. Thanks. The Old Man in the Bib Overalls