Today our delightful
campers travelled to Paris where they saw the Eifel Tower, then decorated
their own Eifel Tower ornaments with glitter. Madame Hunt read Madeline and Bonjour l'Enfant and
taught our travelers French songs. We ended our day
with delicious French crepes dressed with strawberries, bananas, chocolate
syrup, and whip cream. Yum, Yum!
Les Crêpes (makes about
12)
1 c. unbleached
all-purpose flour
1 t. granulated sugar
(omit if making savory crêpes)
1/4 t. kosher salt
3 eggs
2 c. milk
2 T. butter, melted and
at room temperature
1 dash vanilla extract
(optional)
Sift together the flour,
sugar, and salt. In a large mixing bowl, beat eggs, milk, and vanilla. Beat in
flour mixture until smooth. Stir in melted butter.
Heat a nonstick pan
(usually we use a 10" pan) on medium heat until the pan is hot. Add a
small pat of butter, then wipe out excess with a paper towel. Pour a ladle of
batter into the pan, quickly swirling around your pan so the batter spreads
thinly and evenly. Using a spatula (or your fingers, if you're careful), peel
up the sides of the crêpe as it starts to brown (about 1 min.), then flip it
over. Let it remain in the pan for about 20-30 seconds.
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