My Easter Menu:
Honey Baked Ham
Crêpes with chicken and gruyère
Panna Cotta (click for recipe) with blackberry garnish
A French friend gave me her authentic crêpe recipe which I will share with you:
“CRÊPES de Laurette
1 1/2 – 2 cups flour [note from Ellen: I used 2 cups]
1/4 tsp. salt
2-3 TBS. oil
4-5 cups milk [note from Ellen: I used 4 1/4 cups]
Put flour + salt in bowl.
Make a well in the middle and add eggs.
Start beating and slowly add 1/4 cup milk.
Make a paste to get the lumps out.
With a mixer add the rest of the milk until well blended.
Let batter sit for 1/2 hour.
(It can last for 3-4 days in fridge)
Over medium high heat put vegetable oil in pan and pour
a little batter in center.
Swirl batter to sides of pan immediately.
In 1-3 minutes flip crêpe and cook side 2
for another minute or two.
Apply oil before you cook each crêpe. They can be stacked
Add cheese to cooked crêpe (swiss cheese) and salt.
Dessert crêpes can be room temp.
Laure can make 40 in one hour!
(or 2 pans 80 in one hour!)”
(recipe of Laure Graves)
I am no good with all the wrist-y finessing required for a stove-top crêpe pan,
but I can do pretty well with an electric crêpe maker!
Readers, what are your Easter plans?