I can't believe I made out my whole week's menu without recognizing that tomorrow is crepe day! We celebrate Groundhog Day by making crepes in our house. We'll most likley do them for dessert, but maybe I'll have to change the menu around and do tacos and all wrapped things to celebrate the day tomorrow. For those of you who don't know us well, Alain's dad is from France and he's always made crepes for us as a special treat when the whole family is together. He makes them for birthdays, holidays and even for camping!
Here's a few links to tell you a little more about this French tradition and why we decided that we should start celebrating as well:
So, here's our recipe if any of you are interested in a random day to celebrate the beauty of crepes!
1 1/2 cups AP flour
3 tbls. granulated sugar
1/4 tsp. salt
1 3/4 cup Whole milk
4 medium eggs
2 tbls. oil
1 tsp. almond extract
1 tsp. vanilla extract
Juice from 1/2 orange, freshly squeezed
Zest from 1/2 orange
Mix dry ingredients. Mix wet ingredients. Add dry ingredients to milk mixture. Mix well. Let sit (covered) in a cooler or refrigerator overnight (4 hours min, but can be used immediately if necessary). Add milk to mixture it more thinning is needed after sitting overnight.
FYI - I almost always double this and if we have guests, we'll triple this recipe. You can also make these into savory crepes by omitting the sugar, almond, vanilla and orange. In place, we usually just add some herbs like thyme and rosemary. Savory crepes are great with chicken marsala, pesto and we especially love them with tomato cream sauces.
Note - I've seen that a few of you posted comments, but they are not showing up under the blog. I can see them in the comments section of my blog, but can't do anything with them. I'm thrilled to see the comments! Love to see what you are all cooking!
Happy Crepe Day tomorrow y'all!