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CREPE RECIPE

I pepper my novel, The Third Grace, with references to French and Mennonite food. On page 140, I talk about crêpes sizzling on a griddle, drenched in butter, then folded up in a cone of waxed paper. Try my favourite recipe, which feeds a hungry family:

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CREPES

SIFT TOGETHER: 3 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, and 1 teaspoon salt.

BEAT INTO DRY INGREDIENTS: 4 cups milk, 4 eggs, 1 teaspoon vanilla, 4 tablespoons melted butter. (Add extra milk if necessary to ensure a thin batter.)

LADLE about 1/3 cup of batter onto a buttery, sizzling pan and rotate to cover the surface. Brown and flip. Serve hot with melted butter and white sugar, a style called crêpe beurre sucre–yummy!

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Do you have a favourite French (or Mennonite) recipe to share, maybe referred to in the pages of The Third Grace? Send it me and I might post it: deb@rolledscroll.com.