Total Time
10mins
Prep 5 mins
Cook 5 mins

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

  1. Beat the eggs.
  2. Add the milk and the dry ingredients alternately.
  3. Cook in a skillet, I use shortening.
  4. I sometimes add a little cinnamon, or after I've put them in the pan, I sprinkle a few blueberries on them.
  5. I have also made "crepes" with this recipe, and rolled them up with strawberries inside!
  6. Yummy!

Reviews

(1)
Most Helpful

I felt that these crepes were not as thin as they should be. The mixture was too thick and produced large, flat american style pancakes. More milk? Less Eggs?

bladeofgrassdfdadsf November 04, 2007

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