Have you recovered from Thanksgiving food coma yet? I’m actually still working on it! If you’re like me, you might not have had a traditional turkey with stuffing, or cranberry sauce and mashed potatoes, but we’re not holding it against you! In fact, we admire those who ventured into trying something new, or maybe reinvented an old recipe to make it your own.
One Poketo friend, Kate, was so sweet as to share a recipe with a dash of cute personal sentiment! She also mentioned that for Thanksgiving, they had Croque Monsieur, Quiche Lorraine, Cinnamon and Nutmeg Crepes, and Cubed Potates. Are you drooling yet?
Here’s the recipe for the authentic crepes that she learned how to make from her host mother during her stay in France.
-2 cups of flour
-1/2 liter milk
-a dash of salt (if you like)
* Combine salt and flour. Beat eggs and add to the milk. Mix this, bit by bit to the flour. The mixture should be thinner than cake batter. If it’s too thick, add water.
* Heat a skillet on high. Coat it lightly with oil (the best way to do this is to dip a paper towel in oil and lightly run it over the surface). Make sure the pan is hot before adding crepe batter.
* Pour in a small amount of crepe batter into the center of the pan. Lifting it above the stove, move the batter in a circular motion, to achieve a perfect circular crepe. when the edges begin to lift from the pan, it’s time to flip!
* Remove when second side is lightly browned. brush lightly with butter (if you like) and sprinkle with a mix of nutmeg, cinnamon, and sugar, to taste.
Just to make your day, Kate was kind enough to share the handwritten instructions her host mother wrote out for her. How sweet and personal!