Recipe by Midge Plourde
This is from a great cookbook, Cuisine traditionelle d'un Quebec oublie (traditional cooking from a forgotten Quebec). Great cookbook! I find that the batter is best when made the night before.
Directions See How It's Made
- Beat the eggs.
- Add the milk and the dry ingredients alternately.
- Cook in a skillet, I use shortening.
- I sometimes add a little cinnamon, or after I've put them in the pan, I sprinkle a few blueberries on them.
- I have also made "crepes" with this recipe, and rolled them up with strawberries inside!